Growing up I in no way did much care for bird even earlier than I have become a vegetarian, and my dad and mom typically did now not put together ethnic dishes, so I by no means did try the classic Jamaican jerk hen. But now with plenty of ethnic cooking at the back of me, I observed that the seasonings which are usually utilized in jerk spicing ? Scotch bonnet peppers, allspice, cinnamon, cloves and nutmeg ? Appealed a amazing deal to me, and I concept I could attempt a vegetarian version with cooked chickpeas instead of hen. I wasn't quite positive what to anticipate as normally I am more at home with Indian spicing, however I went with my instincts after a chunk of studies and become surprised and thrilled with just how accurate the end result changed into. Hot, sweet and bitter, tangy and zesty, this chickpea recipe is now certainly one of my pinnacle favorites.
These easy-to-make jerk chickpeas are made at the range pinnacle, however you may want to remember a baked model. Be very cautious with the Scotch bonnet peppers on this recipe ? The conventional pepper in jerk seasonings, they're approximately as warm as habaneros, and in case you're no longer used to a awesome deal of heat then just use half of a pepper or alternative serrano or jalape?Os for a milder kick.
I served those chickpeas wrapped up in selfmade sweet potato rotis for one of the maximum fulfilling meals I even have loved in some time. My dining partners agreed too.
Other Caribbean recipes from Lisa's Vegetarian Kitchen you could revel in:
Caribbean-Style Black Bean & Delicata Squash
Caribbean Sweet Potato Soup
Vegetarian Jamaican Patties
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