Take your tastebuds on a tropical vacation with this delicious vegetarian twist on a Caribbean classic. Bell pepper, mushrooms + chickpeas sautéd in one of my fav spicy seasoning blends then cooled down with a little pineapple + coconut rice! This is such an easy meal to get on the table in no time + is far from ordinary! You’re going to love it!
INGREDIENTS – serves 2-3
1-15oz can coconut milk
1c rice, whatever kind you prefer
2T olive oil
1/4 large onion, chopped
1/2 red bell pepper, chopped
2 large button mushrooms, chopped
1-2T Jamaican Jerk seasoning (depending on your heat tolerance)
1 1/2c cooked chickpeas or 1 can, drained
1-8oz can pineapple chunks or tidbits
Bring coconut milk and water to a boil with a tiny pinch of salt, add rice, reduce to low-low-med, cover and let cook for 20 minutes.
Saute onion, bell pepper and mushrooms in olive oil with salt on med-high for 3-4 minutes until softened. Sprinkle in the seasoning, stir then pour in the chickpeas, stir to coat, allowing the spices to get fragrant for about 30 seconds then dump in the pineapple (juice and all) and water. Reduce heat to medium, bring to a simmer, cover and allow to cook for 5 minutes. Serve over coconut rice!
One response to “JAMAICAN JERK CHICKPEAS”
The combination of coconut rice, the jerk seasoning, and the pineapple is delectable!