Ingredients

• 2 tablespoons Vegetable oil
• 1 large, chopped Yellow onion
• 3 cloves, minced Garlic
• 1 teaspoon, grated Fresh ginger
• 1/2 small, deseeded and finely chopped Scotch Bonnet pepper (or habanero)
• 2 tablespoons Jamaican curry powder
• 1/2 teaspoon Allspice (pimento)
• 1 sprig Fresh thyme
• 400 grams Crushed tomatoes
• 400 ml, canned Coconut milk
• 250 ml Vegetable broth
• 400 grams, drained and rinsed Chickpeas
• 250 grams, roughly chopped Callaloo (tropical spinach) or fresh spinach
• to taste Salt
• to taste Black pepper
• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 125 ml Coconut milk
• 1/2 teaspoon Salt

Instructions

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in garlic, ginger, and chopped Scotch Bonnet pepper. Cook for 1 minute until fragrant. Add curry powder and allspice, cook for another minute, stirring constantly.

3. 3

   Add crushed tomatoes, coconut milk, vegetable broth, thyme sprig, chickpeas, salt, and pepper. Bring to a boil, then reduce heat and let it simmer.

4. 4

   Meanwhile, prepare the dumplings: In a bowl, combine flour, baking powder, and salt. Add coconut milk and mix until a soft dough forms. Shape into small balls or flat discs about 2-3 cm in diameter.

5. 5

   Add the callaloo (or spinach) to the stew. Gently place the dumplings into the hot stew, spacing them out. The liquid should partially cover them.

6. 6

   Cover the pot and simmer for 20-25 minutes, or until the dumplings are puffed and cooked through. Remove the thyme sprig before serving.

7. 7

   Serve hot, garnished with fresh cilantro if desired, or with white rice.