Caribbean Coconut Curry Chickpeas with Plantains
Transport yourself to the Caribbean with this flavorful and hearty coconut curry chickpea dish, paired with sweet and savory fried plantains. A perfect blend of spice and sweetness!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- 2 ripe plantains, sliced
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Stir in the curry powder, ground cumin, and allspice, cooking for an additional minute to release the flavors.
- Add the chickpeas, coconut milk, and vegetable broth to the skillet. Season with salt and pepper, and bring to a gentle simmer. Cook for 15-20 minutes, allowing the sauce to thicken.
- While the curry is simmering, heat the vegetable oil in another pan over medium heat. Add the sliced plantains and fry until golden and caramelized, about 2-3 minutes per side. Drain on paper towels and season with a pinch of salt.
- Serve the coconut curry chickpeas over rice or grains of choice, topped with the fried plantains. Garnish with fresh cilantro and lime wedges. Enjoy the tropical flavors!