Jerk Chickpeas

Jerk Chickpeas

I’ve always been curious about the flavour of the Jamaican dish jerk chick*n (it just didn’t feel right to actually spell out the whole word on a vegetarian blog). My interest has focused more on the jerk than the chick*n so I thought I’d create a vegetarian version of this dish. And so, ‘jerk chickpeas’ was born. This has fast become a family favourite.Its sweet and aromatic and full of chickpeas. What more could we want?!  To be authentic, it should also include scotch bonnet chilli but I wasn’t sure how well that would go down with my 2 year old. Quick and easy to make, this recipe for jerk chickpeas made enough for 2 hungry adults and 2 toddler portions.

Ingredients

  • 1 tbsp sunflower oil
  • 2 garlic cloves, crushed
  • 2cm fresh ginger, chopped finely (measured about 1 tbsp)
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1 tbsp tomato puree
  • 1 tsp honey
  • 1/2 tsp cinnamon
  • 1 can chickpeas (or equivalent from dried)
  • 1 onion, chopped finely
  • 1 red pepper, chopped
  • 1 small sweet potato, cubed

Instructions

  1. Make a paste with the spices. To do so, put the following ingredients into a pan: sunflower oil, garlic cloves, ginger, thyme, allspice, tomato puree, honey and cinnamon. Fry these together over a medium heat, continually stirring, for a couple of minutes. The mixture will become a thick, dark brown/red paste.
  2. Add the chickpeas, onion, red pepper, sweet potato and 350ml water. Stir well, cover and bring to the boil. Simmer for 20 minutes. Stir occasionally.
  3. Remove the lid and cook for a further 5 minutes to allow the sauce to boil down and thicken a little. The jerk chickpeas are ready when the vegetables are cooked and the chickpeas are coated in a nice, deep brown sauce. We served this with rice.
  • Nutritional Highlights: Chickpeas are a good source of protein and fibre. They also contain iron.
  • First served at: 24 months
  • A-L rating: She really enjoyed this, happily eating large spoonfuls even though it was a completely new flavour combination. I’ll definitely be making it again.
  • Freezer friendly? I haven’t tried but I expect that it would be fine in the freezer for a few weeks.
  • Adult adaption: Add some chilli, preferably Scotch Bonnet to be authentic.

Jerk Chickpeas

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7 thoughts on “Jerk Chickpeas

  1. Just stumbled across your blog. Delighted to find some interesting and inspiring recipes for my now 3 year old who is a big fan of vegetarian food. Will definitely be trying this.

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