This **One-Pot Caribbean Chickpea Curry** (affectionately known as Curry Channa) is the ultimate lifesaver for busy weeknights. It’s hearty, bursting with island flavor, and costs less than $10 to feed a family of four! ### Why You’ll Love This Recipe – **Budget-Friendly:** Uses simple pantry staples like canned chickpeas and coconut milk. – **One-Pot Wonder:** Minimal cleanup so you can spend more time with your family. – **Authentic Flavor:** We use the “trinity” of Caribbean cooking: garlic, onion, and green seasoning (or fresh thyme and scallions). ### Ingredients – 2 cans (15oz) chickpeas, drained and rinsed – 1 can (14oz) coconut milk – 2 tbsp Caribbean curry powder – 1 onion, diced – 3 cloves garlic, minced – 1 tbsp fresh thyme (or 1 tsp dried) – 1 scotch bonnet pepper (optional, keep whole for flavor without the heat!) – Salt and black pepper to taste ### Instructions 1. **Sauté:** Heat a little oil in a large pot. Add onion, garlic, and thyme, cooking until soft. 2. **Toast the Curry:** Add the curry powder and a splash of water. Let it cook for 1-2 minutes until fragrant—this “fries” the curry for a deeper taste. 3. **Simmer:** Stir in the chickpeas and coconut milk. Add the scotch bonnet pepper if using. 4. **Thicken:** Bring to a boil, then reduce heat and simmer for 15-20 minutes. For a creamier texture, lightly mash a few chickpeas with your spoon. 5. **Serve:** Enjoy over hot white rice or with a side of roti! **Pro Tip:** If you have leftovers, this tastes even better the next day as the flavors meld together. *Stay tuned for more budget-friendly island kravings!*