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.
- 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
- 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.
- 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.
- 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.