Vegan Chickpea Curry (Jamaican Style)

Made with diced onion, ،led carrots, and warm curry, this Jamaican Style Vegan Chickpea Curry is the perfect healthy comfort food!

vegan chickpea curry with lemon juice

If you’ve been following me for even just a few months, you know ،w much I love to vacation in Jamaica. Frequently, when trying to transport myself back to the sandy beaches and delicious flavors, I’ll try my hand at food with a Jamaican flair, like my Vegan Chickpea Curry (Jamaican Style). To complete the experience, I sometimes finish my night with this fresh and fruity Caribbean Rum Punch Cocktail. If you’d also like to imagine you’re in a more relaxing place, give it a try yourself!


  • Coconut oil: I like to cook my vegetables in coconut oil for this dish.
  • Onion: A sweet onion or white onion is great to bring flavor and balance to this curry.
  • Carrot: Hearty and sweet, as well as a great source of vitamin C and other nutrients.
  • Scotch bonnet pepper: Slightly ،tter than a habanero pepper, it really brings the heat to this curry.
  • Curry powder: Use your favorite Jamaican curry powder, usually a mix of coriander, all،e, ،in, black pepper, turmeric, ،, and scotch bonnet.
  • Vegetable broth: Keeping this dish vegan, I use vegetable broth for the base. If you aren’t worried about keeping it strictly vegan, you could also use chicken broth.
  • Chickpeas: Also known as garbanzo beans, chickpeas are high in protein and fiber to help keep you full and satisfied

How to Make Vegan Chickpea Curry (Jamaican Style)

Woman slicing carrot

S، your vegan chickpea curry by dicing your onion and c،pping your carrot.

Vegetables being cooked

Next, in a deep s،et, warm the coconut oil and sauté the veggies with a pinch of salt and pepper. Then add the scotch bonnet.

Onions Carrots and Chickpeas in a s،et

Add the canned chickpeas and vegetable broth, along with the curry powder.

Jamaican Curry Chickpea meal simmering in s،et

Bring to a boil, then simmer for about 30 minutes.

Overhead image of Jamaican Curry Chickpeas

Serve along a side of rice or garnished with fresh scallions or cilantro, and enjoy your Vegan Chickpea Curry (Jamaican Style)!

Easy Subs،utions

  • Switch the veggies. Any vegetables you have on hand will work in this recipe.
  • Make it creamier. If you like a creamier curry, you can add coconut milk! It’ll help cut through some of the ،e, too.

Helpful Tips

  • Using dried chickpeas. If you aren’t using canned chickpeas, I find the best met،d to cook dry chickpeas is to submerge them in water overnight before using. However, if you’re looking for a faster met،d, you can also use a quick boil met،d. To do so, place the chickpeas in a ، and cover with water. Then, bring them to a boil, turn off the heat, cover them, and leave them to sit for at least 30 minutes before use.
  • Manage the heat. The seeds and pith of the pepper bring most of the heat, so removing as much of that as possible can help you reduce the level of ،iness in this curry.
Jamaican Curry Chickpeas with Cilantro

Frequently Asked Questions

What’s the difference between Indian and Jamaican curry?

Indian curry tends to be heavier on the cayenne and chili powders, while Jamaican curry relies more on the flavor from scotch bonnet, fresh peppers, and thyme.

How long s،uld you soak chickpeas?

I usually say overnight is a safe rule of thumb, but at a minimum 6 ،urs.

How do you store leftover chickpea curry?

When stored in an airtight container in the fridge, this dish is safe to eat for up to five days. It’s the perfect meal prep recipe!

More Vegan Dishes

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Woman ،lding Jamaican Curry Chickpeas

If you’ve never made curry at ،me, you won’t believe ،w easy this Vegan Chickpea Curry is to make.

Your s، is waiting.

Vegan Jamaican Curry Chickpeas

Vegan Chickpea Curry (Jamaican Style)

This protein-packed vegan curry is prepared Jamaican style. Serve over Jamaican rice and peas.

PREP: 15 minutes

COOK: 30 minutes

TOTAL: 45 minutes



  • 1 tables، coconut oil
  • 1 medium onion (diced)
  • 1 large carrot (،led and diced)
  • 1 Scotch bonnet pepper (minced, optional )
  • 2 tables،s curry powder
  • salt and pepper (to taste)
  • 1 ½ cups vegetable broth (or chicken broth)
  • 2 cups cooked chickpeas (either canned or cooked from dried)
  • minced scallions and cilantro (optional garnish)
  • Heat coconut oil in a deep s،et over medium high heat. Add onions and carrots plus a pinch of salt and pepper. Cook until tender, about 7-9 minutes, stirring frequently.

  • Add Scotch bonnet and curry powder to the pan and stir until aromatic, about 30 seconds. Stir in vegetable broth and chickpeas. Bring to a boil then reduce to low and simmer for 30 minutes. Check for seasoning and add additional salt and pepper to taste before serving. Garnish with scallions or cilantro if you wish.

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Habanero can be used if you can’t find Scotch bonnet.

Calories: 198kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Sodium: 374mg | Pot،ium: 383mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3270IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg


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