Caribbean Coconut Curry Chickpeas with Conestoga Eggs and Toasted Sourdough Bread

Caribbean Coconut Curry Chickpeas with Conestoga Eggs and Toasted Sourdough Bread

Dwight Smith

If you’re looking for something warm and comforting to share with your loved ones this holiday season look no further! This Caribbean Coconut Curry Chickpeas with Conestoga Eggs and Toasted Sourdough Bread is one of my family favourites. It’s super easy to make, packed with Caribbean flavours and will hit the spot this holiday season.

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Course Breakfast

Cuisine Caribbean

Ingredients

6 Free Range Omega-3 +Lutein Brown Conestoga Eggs
100 ml vegetable oil
1 large white onion diced
4 cloves garlic chopped
1 tbsp fresh ginger grated
½ ea scotch bonnet pepper de-seeded and chopped
1 tbsp Caribbean curry powder
1 tbsp garam masala
2 400 ml cans chickpeas liquid drained and rinsed
250 ml coconut milk
1 liter water
1 tbsp thyme chopped
10 pieces cilantro picked
6 slices sourdough bread toasted

Instructions

In a large oven, proof your skillet and heat your vegetable oil on medium heat.
Add your onions, garlic and ginger and allow to cook gently for 2-3 minutes.
Add your scotch bonnet and allow that to cook for 1 minute.
Add your curry powder and garam masala and allow to cook for 2 minutes while stirring constantly ensuring it doesn’t scorch.
Add your drained and washed chickpeas and give them a stir.
Add your coconut milk and water. Bring this up to a simmer and season with salt and pepper.
Add your chopped thyme.
Reduce the liquid by half then crack your 6 Free Range Omega-3 +Lutein Brown Conestoga Eggs directly into the skillet. Try to keep them separated so they cook evenly.
Bake in the oven for 25-30 minutes at 350F.
Slice and toast your sourdough.
Enjoy.

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