As promised earlier in the week here is the first of my vegan recipes for this week, today Caroline and I enjoyed this delicious recipe for lunch, loving the layered flavours. I hope you enjoy trying out this recipe too!
Caribbean Vegan Stew with Chickpeas and Plantains – Serves 3-4
2 ripe plantains, peeled and cut into 1-inch pieces
2 cups cooked chickpeas (garbanzo beans)
1 large onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 cups diced tomatoes (fresh or canned)
1 cup coconut milk
1 cup vegetable broth
2 tbsp olive oil
1 to 2 tbsp fresh lime juice (dependant on how much you like lime)
2 tbsp chopped fresh coriander
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (optional, adjust to taste)
Salt and black pepper, to taste
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, red bell pepper, cumin, coriander, paprika, and cayenne pepper (if using). Cook for another 3-4 minutes, stirring occasionally.
Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
Add the plantains and chickpeas, reduce the heat to a simmer, and cook for about 20-25 minutes or until the plantains are tender.
Stir in the fresh lime juice, season with salt and black pepper to taste, and cook for another 2-3 minutes.
Remove from heat, and garnish with the chopped coriander.
If you want you can serve the stew over rice, quinoa, or with a side of crusty bread but we had ours without and it made a filling lunch for two.