Description
A hearty and flavorful stew featuring plantains, chickpeas, and a medley of spices.
Ingredients
Scale
- 1 tbsp coconut oil
- 2 shallots (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 red pepper (de-seeded and sliced)
- 1 red chilli (de-seeded and diced, substitute 1 jalepeno or omit if sensitive to spice)
- 1 tsp cinnamon
- 2 tsp cumin powder
- ¼ tsp nutmeg
- 6 large fresh tomatoes (stems removed and roughly chopped)
- 4 sprigs fresh thyme (finely chopped)
- 3 plantains (sliced)
- 1 cup canned black-eyed peas, drained and rinsed (200 g)
- 1 cup canned chickpeas, drained and rinsed (200 g)
- ¾ cup vegetable stock (200 ml)
- juice of 1 lime
- salt and pepper (to taste)
Instructions
- Add 1 tbsp of coconut oil into a large pot on medium heat (use a splash of water or both to make this recipe oil-free).
- Add the shallots, garlic, chili, cumin, nutmeg, and cinnamon, and stir together, then allow to simmer for 2 minutes.
- Add in the thyme, peppers, chopped tomatoes, and plantains and stir to combine. Allow to cook for 5 minutes, stirring occasionally.
- Pour in the stock, black-eyed peas, chickpeas, and the juice of a lime. Simmer over medium heat for 10-15 minutes until the plantain is tender.
- Serve over basmati rice.
Notes
- This dish can be made oil-free by using water instead of coconut oil.
- Adjust the spice level by omitting the red chili or using less cumin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg