Dreena Burton, author of ‘Let them eat vegan!’, which included this exciting recipe for Jerk Chickpeas, was kind enough to send us a copy of her book to delve into. Since we already had a copy ourselves, we want to pass a copy onto one of you!
*Contest now closed. We will be choosing the winner at random and announcing shortly. Thank you for all the entries and the amazing stories shared 🙂
To enter, and in the spirit of a new year, tell us why and how you are going to make more plant based choice in 2013! Winner will be announced on Saturday January 12th – Thanks Dreena!
3 to 4 tablespoons freshly squeezed lime juice
2 tablespoons tamari
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1 1/2 tablespoons pure maple syrup
1 1/4-1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 tablespoon grated fresh ginger
2 large garlic cloves, grated
A few pinches of red chili flakes (1/8-1/4 teaspoon)
2 1/2 cups cooked chickpeas
3/4 to 1 cup seeded, chopped red pepper
3/4 cup sliced green onion*
2 tablespoons finely chopped fresh cilantro or flat-leaf parsley, for garnish
*reserve 1/2 of the green onions for sprinkling over the finished dish for a vibrant finish.
Preheat oven to 375F
In a baking dish (8 x 12 inch), combine all the ingredients (starting with the 3 tablespoons of lime juice) except the chickpeas, red bell pepper, green onions, and cilantro. Stir until well mixed. Then add the chickpeas, red pepper, and green onions and stir again.
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 half way through, until the marinade has partially absorbed into the chickpeas.
Taste; if you’d like more tang, add another 1/2 to 1 tablespoon of lime juice, and stir well, along with any reserved greens 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.
~The Vegan Project