Don't be intimidated by the long ingredient list - this dish comes together really quickly and once it's in the oven you can get the rest of your meal together. Jerk chickpeas would be really tasty over rice, quinoa, mashed potatoes, sautéed greens or stuffed into a pita or tortilla.
You can use canned chickpeas but try it at least once with home-cooked chickpeas. They have so much flavor! Cooking your own beans is really easy, it just takes some planning with the soak and cook times but it is still doable even with a busy schedule.
3-4 Tbs freshly squeezed lime juice (see directions)
2 Tbs tamari (I used Bragg's liquid aminos)
1 Tbs olive oil
1 Tbs tomato paste
1 1/2 Tbs pure maple syrup
1 1/4 tsp dried thyme leaves (I completely forgot to add this and it was still tasty without it)
1 tsp ground allspice
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1 Tbs grated fresh ginger root
2 large garlic cloves, grated
Few pinches red chili flakes (the more the spicier)
2 1/2 cups cooked chickpeas
3/4-1 cup chopped or sliced red bell pepper
3/4 cup green onions, sliced (white and green portions - reserve 1-2 Tbs for serving)
2 Tbs fresh cilantro or parsley (for serving)
1. Preheat oven to 375 degrees.
2. In a baking dish (I use an 8 by 12-inch), combine all the ingredients (starting with 3 Tbs of the lime juice) except the chickpeas, red bell peppers, green onions, and cilantro. Stir until well mixed. Then add the chickpeas, red peppers and green onions and stir again.
|Before stirring the sauce.|
|Before stirring the chickpeas, red pepper and green onion in the sauce. Pretty colors!|
|Our house smells so good right now!|
I hope everyone is staying safe and warm with the snow!