Coconut Curry Ackee & Chickpeas
Serves 415 mins prep30 mins cook
A flavorful dish made with ackee, chickpeas, and a variety of vegetables, this Coconut Curry Ackee & Chickpeas combines Caribbean spices with coconut milk for a vegan meal that's hearty and delicious.
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What you need
Instructions
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.View original recipe