veganrunnergirl:

Jerk Chickpeas
Why not combine the exciting flavors of a jerk marinade with healthy chickpeas? This dish is a snap to bring together, and bakes in about a half hour, so you can have it topped over rice and on the dinner table with little fuss.
3 – 4 tbsp freshly squeezed lime juice (see directions)
2 tbsp tamari (can use coconut aminos for soy-free option)
1 tbsp olive oil (optional, can omit for oil-free version)
1 tbsp tomato paste
1 ½ tbsp pure maple syrup
1 ¼ tsp dried thyme leaves
1 tsp ground allspice
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
1 tbsp grated fresh ginger root
2 large garlic cloves, grated
Few pinches red chili flakes 
2 ½ cups cooked chickpeas
¾ – 1 cup chopped or sliced red bell pepper (see note)
3/4 cup green onions, sliced (white and green portions, see note)
2 tbsp fresh cilantro or flat-leaf parsley, finely chopped (for finishing, optional, see note)
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 tablespoons of the lime juice) except the chickpeas, red bell peppers (see note), green onions, and cilantro. Stir until well mixed. Then add the chickpeas, red peppers, and green onions and stir again.
3. Cover the dish with foil and bake for 25 minutes. Remove the foil, stir, and bake uncovered for another 5 to 8 minutes, stirring again about halfway through, until the marinade has partially absorbed into the chickpeas.
4. Taste; if you’d like more tang, add another 1⁄2 to 1 tablespoon of lime juice, and stir well, along with any reserved green onions and fresh cilantro. Serve over rice, or in pita breads or tortillas with sliced avocados and with extra squeezes of lime juice, if desired. Serves 4, with brown rice and/or other accompaniments.
If you’d like to keep the texture and color of the red pepper a little firmer and vibrant, add after about the first 10 to 15 minutes of baking, and stir in. Ditto for the green onions.

veganrunnergirl:

Jerk Chickpeas

Why not combine the exciting flavors of a jerk marinade with healthy chickpeas? This dish is a snap to bring together, and bakes in about a half hour, so you can have it topped over rice and on the dinner table with little fuss.

  • 3 – 4 tbsp freshly squeezed lime juice (see directions)
  • 2 tbsp tamari (can use coconut aminos for soy-free option)
  • 1 tbsp olive oil (optional, can omit for oil-free version)
  • 1 tbsp tomato paste
  • 1 ½ tbsp pure maple syrup
  • 1 ¼ tsp dried thyme leaves
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper
  • 1 tbsp grated fresh ginger root
  • 2 large garlic cloves, grated
  • Few pinches red chili flakes 
  • 2 ½ cups cooked chickpeas
  • ¾ – 1 cup chopped or sliced red bell pepper (see note)
  • 3/4 cup green onions, sliced (white and green portions, see note)
  • 2 tbsp fresh cilantro or flat-leaf parsley, finely chopped (for finishing, optional, see note)

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 tablespoons of the lime juice) except the chickpeas, red bell peppers (see note), green onions, and cilantro. Stir until well mixed. Then add the chickpeas, red peppers, and green onions and stir again.

3. Cover the dish with foil and bake for 25 minutes. Remove the foil, stir, and bake uncovered for another 5 to 8 minutes, stirring again about halfway through, until the marinade has partially absorbed into the chickpeas.

4. Taste; if you’d like more tang, add another 1⁄2 to 1 tablespoon of lime juice, and stir well, along with any reserved green onions and fresh cilantro. Serve over rice, or in pita breads or tortillas with sliced avocados and with extra squeezes of lime juice, if desired. Serves 4, with brown rice and/or other accompaniments.

If you’d like to keep the texture and color of the red pepper a little firmer and vibrant, add after about the first 10 to 15 minutes of baking, and stir in. Ditto for the green onions.

(via veganrunnergirl-deactivated2013)

#jerk #chickpeas #vegan #vegetarian
38 notes
  1. secret-family-recipes reblogged this from tangentteaparty
  2. folkfood reblogged this from iwannaeatthis
  3. deer-path reblogged this from hobbitology
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  5. hobbitology reblogged this from thegreenliferi and added:
    ohhhhhh…..myyyy
  6. beauty-n-innerlight reblogged this from justageekboy and added:
    This is awesome! I’ve always wanted to try jerk chicken but being vegetarian has stopped me haha! Can’t wait to try...
  7. justageekboy reblogged this from thegreenliferi
  8. thegreenliferi reblogged this from funwithplantingplans