Curry Chickpeas with Potato & Spinach

Heat a wide pan on a medium flame then add the Vegetable Oil (2 Tbsp). As it comes to temperature, turn the heat down to low and go in with the Onion (1/2) and Garlic (4 cloves). Cook for 2-3 minutes on that low heat.

Add the Cumin Seeds (1/2 tsp), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 tsp) and cook another 1-2 minutes.

Add the Curry Powder (2 1/2 Tbsp) and stir, keeping the heat on low. Cook for 3-5 minutes, to cook off the raw curry taste one can usually get at the end if not cooked correctly.

If you find the pan is a bit too dry you can add a bit more vegetable oil. You should have a more grainy texture and the curry should be a bit darker by now. It’s time to add the Potatoes (3) to the pot. Turn up the heat to med-high and stir in well to coat everything with that lovely curry base.

Cook for 2-3 minutes, then add the Chickpeas (1 can). Add the Water (2 1/2 cups) and the Green Caribbean Seasoning (1 tsp) and bring to a boil.

As it comes to a boil, cover the pan slightly ajar and turn the heat down so you have a gentle bubble. Add the Salt (1/2 tsp) and cook for 25 minutes.

At this time it should be fully tender, so using your spoon you may crush some of the potato and chickpeas to thicken things up. Taste for salt and adjust, then add the Fresh Baby Spinach (7 1/2 cups) to the pot.

Put the lid back on and cook for another 2-3 minutes, basically until the spinach wilts down and takes on the curry flavors a bit. This will thicken up further as it cools. Serve with rice or bread of choice.