Curry Ackee and Chickpeas
Jamaica’s National Fruit paired with high-protein chickpeas makes for a balanced vegan dinner that’s quick, easy, and nutritious. Try this Curry Ackee and Chickpeas dish for a healthy dinner packed with flavor and essential nutrients.
Ingredients
Ingredients:
- 1 cup ackee [seeds removed, boiled, drained (or use drained canned ackee)]
- 1 cup cooked chickpeas 1 can drained chickpeas
- 2 tsp curry powder
- 1 tsp all-purpose seasoning
- ½ tsp salt
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 scotch bonnet pepper seeds removed
- 1 small onion finely chopped
- 2 stalks escallion finely chopped
- 5 cloves garlic minced/finely chopped
- 1 large tomato chopped
- 1 medium bell pepper red or green
- 1 tbsp coconut oil
- ½ tbsp butter
Instructions
Directions:
- Heat oil in a skillet over medium heat. Sauté onions and the white parts of the escallion for 1 minute.
- Add minced garlic, then add curry powder, all-purpose seasoning, salt, cumin, and cayenne pepper. Stir to coat seasoned onion and garlic.
- Add bell peppers and cooked chickpeas to the pot, stir well to combine.
- Fold in ackee, then add butter to the pot. Cover and allow to steam for 5 minutes.
- Toss in your chopped tomatoes and scotch bonnet pepper for spice. Adjust taste if needed.
- Remove from heat.
- Garnish with green parts of escallion and serve.
Notes
NOTES FOR MAKING ACKEE AND CHICKPEAS
- Add color and more flavor to your dish by incorporating cauliflower, purple cabbage, broccoli, red, yellow, or green sweet peppers, or carrots.
- If you’re not into spicy food, I’d suggest removing the scotch bonnet pepper, especially if you’re using the real deal!
- Serve this recipe with plain rice and fried plantains to complete the meal.