Chickpea Calypso

chickpea calypso


  • 1 tablespoon Coconut Oil
  • 1 tablespoon Curry Powder
  • 1 teaspoon Cardamom
  • 1 teaspoon Cinnamon
  • Fresh Rosemary
  • 1 cup diced Sweet Potato
  • 1 can Chickpeas in brine
  • 1/4 cup diced Red & Green Bell Pepper
  • 1/4 cup diced Onion
  • 1/4 cup Sweet Corn
  • 1/4 cup Cooked Barley
  • 1 tablespoon Flaxseed
  • 1 tablespoon Hempseed
  • Fresh Parsley
  • 1/4 cup Pomegranate Seeds


  1. Melt coconut oil in a large pot, over medium heat and stir in the curry powder, cardamom, cinnamon and rosemary.
  2. Add the sweet potatoes and fully coat with the curry mixture. Allow potatoes to cook until tender.
  3. Add the drained chickpeas and mix to coat with the curry.
  4. Add the peppers, onion, corn and barley to the pot and mix until evenly distributed.
  5. Add the Flaxseed and Hempseed and mix thoroughly.
  6. Remove from the heat and add the pomegranate, parsley.

When the pomegranate is added over heat the seeds lose their colour.

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