Growing up I never did much care for chicken even before I became a vegetarian, and my parents generally did not prepare ethnic dishes, so I never did try the classic Jamaican jerk chicken. But now with plenty of ethnic cooking behind me, I found that the seasonings that are commonly used in jerk spicing — Scotch bonnet peppers, allspice, cinnamon, cloves and nutmeg — appealed a great deal to me, and I thought I would try a vegetarian version with cooked chickpeas instead of chicken. I wasn't quite sure what to expect as generally I am more at home with Indian spicing, but I went with my instincts after a bit of research and was surprised and pleased with just how good the result was. Hot, sweet and sour, tangy and zesty, this chickpea recipe is now one of my top favorites.
These easy-to-make jerk chickpeas are made on the stove top, but you may want to consider a baked version. Be very careful with the Scotch bonnet peppers in this recipe — the traditional pepper in jerk seasonings, they are about as hot as habaneros, and if you're not used to a great deal of heat then just use half a pepper or substitute serrano or jalapeños for a milder kick.
I served these chickpeas wrapped up in homemade sweet potato rotis for one of the most satisfying meals I have enjoyed in a while. My dining companions agreed too.
|Recipe by Lisa Turner|
Published on May 27, 2013
Easy stove-top vegetarian jerk chickpeas — hot, sweet, sour, tangy and zesty
Other Caribbean recipes from Lisa's Vegetarian Kitchen you may enjoy:
Caribbean-Style Black Bean & Delicata Squash
Caribbean Sweet Potato Soup
Vegetarian Jamaican Patties
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