1 can chickpeas (320g)
2½ tablespoon curry powder (15g)
1 small onion chopped
2 scallion sliced
4 garlic cloves minced
1 teaspoon fresh ginger minced
14 oz can of full fat coconut milk (2 cups worth) (400ml)
3 tablespoon tomato paste (48g)
¼ teaspoon ground allspice (pimento) (1g)
2 teaspoon dried thyme
1 teaspoon paprika (5g)
1 teaspoon black pepper (5g)
scotch bonnet (whole)

Add the olive oil to a skillet along 1tbsp worth of curry powder and cook the curry for 30 seconds on medium heat.
Now add the onion, garlic and ginger to the skillet and proceed to saute until soft and translucent.
Add the tomato paste and scotch bonnet and saute for 30 seconds
Then add the chickpeas and pour in the coconut milk and warm water if needed.
Add the paprika, allspice, thyme, black pepper and scotch bonnet.
Garnish with green onion