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In a pan, sauté garlic, ginger, and spring onion along with all-purpose seasoning, allspice, salt, and pepper until they become fragrant.
Add the canned kidney beans, fresh thyme, coconut milk, vegan chicken stock, and a splash of liquid Maggi to the pan.
Incorporate the rice, using a ratio of 2 cups of liquid for every 1 cup of rice, and place a whole pierced Scotch bonnet in the mixture, seasoning with additional salt and pepper.
Cover the pan tightly, using foil under the lid if preferred, and cook on low-medium heat without lifting the lid for the first 12 minutes.
After 12 minutes, check the rice, cover again, and continue cooking for another 5 minutes or until the liquid is fully absorbed.
Fluff the rice with a fork and, if necessary, leave it uncovered for a few minutes to allow it to dry out slightly.
In a separate pan, fry finely diced peppers, carrot, garlic, ginger, and fresh thyme until they soften.
Stir in curry powder, all-purpose seasoning, allspice, and tomato purée, then add a generous tablespoon of brown sugar and let it caramelize for a minute.
Pour in the liquids, including coconut milk, vegan chicken stock, and a splash of liquid Maggi, then season with lime juice, salt, and pepper.
Simmer gently until the mixture thickens and coats the chickpeas beautifully.