Coconut Curry Ackee & Chickpeas

1: Drain and rinse the ackee and chickpeas.

2: In a pot, heat coconut oil over medium heat.

3: Add diced onion, minced garlic, scallions, and cook until softened.

4: Add green and red bell peppers, pimento seeds, and ginger, stirring for a few minutes.

5: Mix in the chickpeas and ackee gently.

6: Add the cubed potato, coconut milk, curry powder, all-purpose seasoning, thyme, scotch bonnet pepper, salt, and black pepper.

7: Bring to a boil, then reduce heat and let it simmer for about 20 minutes until potatoes are tender.

8: Serve hot with rice or bread.