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Trinidad Chickpea Curry

Trinidad Chickpea Curry

This Trinidad Chickpea Curry is easy to make and is infused with coconut milk, curry and spices and of course chickpeas with the addition of some potatoes.

The thing about this recipe is that it can be eaten just as is or served in a roti or over a bed of rice.

It is a full protein packed meal that is very versatile and is a staple in the Trinidad in the Caribbean.

Another favorite recipe from Trinidad is doubles and curry goat and even chicken dishes.

Trinidad Chickpea Curry

Trinidad chickpea curry recipe

Is a one pot meal that is ready in 30 minutes!

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Trinidad Chickpea Curry
Yield: 2

Trinidad Chickpea Curry

Cook Time: 30 minutes
Total Time: 30 minutes

Serve in a roti or over rice


  • 3 tbsp cooking oil
  • 1 can 540 ml of chickpeas
  • 1 1/2 cup of chicken broth
  • 1 onion, diced
  • 1 large potato, cooked and diced
  • 1 tsp cayenne powder
  • 3 tbsp curry powder
  • 1 tsp fresh ginger
  • 1 tbsp fresh minced garlic
  • 1 /2 tsp salt


  1. Start by mixing all the spices together in a shallow bowl.
  • Then in a large pot heat some cooking oil and add sauté the diced onion till translucent then add in the fresh garlic/ginger and all the spices.
  • Sauté till fragrant then remove and set aside.
  • Next add in the chicken stock and spices.
  • Add in a can of chickpeas and diced carrots, potatoes and stir well to combine.
  • Cover the pot and simmer on medium- low heat for 35 minutes turning twice.
  • Serve once the chicken and carrots and potatoes are tender.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 624Total Fat: 28gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 4mgSodium: 3042mgCarbohydrates: 78gFiber: 21gSugar: 13gProtein: 21g

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