Vegan Jerk Style Chickpeas w/ Sweet Plantains
Serves: 4. Total Time: 45 minutes FODMAP Rating: Medium
If you aren't familiar with the jerk style of cooking, it originated in Jamaica and uses a variety of herbs and spices. The traditional seasonings include chiles, thyme, onion, garlic, and spices like cinnamon, ginger allspice and cloves. This is a vegan take on the traditional meal using chickpeas instead of pork or chicken. The chickpeas are delicious, but you will fall in love with the roasted plantains!
Ingredients
3-4 very ripe plantains, peeled and sliced diagonally into 1/2 inch pieces
1 1/2 teaspoon salt
1 onion, diced
3 cloves garlic, minced
1 teaspoon fresh ginger
1 1/2 teaspoon dried thyme
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
pinch cayenne pepper
1 cup water
2 tablespoon tomato paste
1/2 teaspoon brown sugar
2 (15-ounce) cans chickpeas, drained and rinsed
1 bell pepper, seeded and chopped
1/4 cup coconut milk
2 tablespoons apple cider vinegar
3 cups cooked brown rice
green onions
cilantro
Instructions
1. Preheat the oven to 400 degrees. Lined a rimmed baking sheet with parchment paper and spray it with nonstick coking spray. Spread out the plantains on the baking sheet and spray with cooking spray and sprinkle with salt and bake for 20-30 minutes until golden.
2. Cook rice according to package instructions.
3. Heat a large saucepan over medium heat and water saute the onion, garlic and ginger for 2-3 minutes. Add the thyme, ground spices, salt, black pepper and cayenne pepper. Stir to combine and cook for 30 seconds.
4. Add the water, tomato paste and brown sugar and simmer for 5 minutes to thicken.
5. Stir in the chickpeas and bell pepper. Simmer for another 10 minutes, stirring occasionally. Stir in the coconut milk and apple cider vinegar and summer for another 3 minutes.
6. Serve with rice and top with green onions and cilantro.
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