2 cans of chickpeas (drained and rinsed)
3 tablespoons of TricNic ® Curry Paste
1 tablespoon canola oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, (1 tbsp)
1/2 scotch bonnet pepper, seeded and sliced
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon green onion diced
1/2 cup sweet pepper diced
1 cup water
Green onion for garnish
Heat oil in a large dutch pot oven over medium-high heat.
Add onion, cook, until onion becomes translucent and begins to brown, about 3-5 minutes.
Add garlic, ginger, and scotch bonnet pepper. Continue to cook over medium heat until garlic is fragrant, about 2-3 minutes.
Add TricNic ® Spicy Curry Paste, then continue to cook for 1-2 minutes.
Add chickpeas, green onion, water, salt, black pepper, and sweet pepper Stir to incorporate.
Cover with lid, cook for 15 minutes while stirring occasionally.
Remove lid and serve over plain rice. Enjoy!
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