Chickpea from Trinidad

Fantastic, vegetarian delicacy of Caribbean islands. Delicious and slightly spicy too!

Preparation time 10 minutes .. Cooking 10-15 minutes


  • 28 oz chickpeas, canned or soaked
  • 2 cloves garlic
  • 2 tbsp fresh parsley
  • 1 courgette
  • 2 shallots
  • 2 tsp fresh or dried thyme
  • 14 oz tomato puree
  • 200 ml coconut milk
  • 2 handfull lentils
  • 200 ml water from cooked lentils
  • 1 tsp all spice powder
  • 2 tbsp curry powder
  • 1 tsp nutmeg
  • 1,5 tsp sweet paprika
  • 1 tsp white pepper
  • 1 tsp cumin powder
  • 3 tbsp sunflower oil
  • salt


Boil the lentils in a water with 1 bay leaf. Drain it, but keep the water.
Heat oil in a large pot or very deep skillet over medium high heat.

Add the spices shallots and garlic and cook for 3 minutes until translucent.
Add the courgettes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water from cooked lentils.

Add the chickpeas, tomatoes and coconut milk. Bring to simmer then turn down the heat to medium and simmer for 10-15 minutes, or until the courgettes are cooked and the sauce has thickened.
Adjust salt to taste, stir through the and parsley.

Serve with rice.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.