breakfast

Caribbean Jerk-Spiced Chickpea and Callaloo Skillet with Fried Green Plantain

Name: Caribbean Jerk-Spiced Chickpea and Callaloo Skillet with Fried Green Plantain
Ingredients: 47.3 g Chickpeas, canned, drained (compliant bean source); 756.8 g Jamaican Callaloo, fresh, chopped; 26 g Plantains, green, sliced into rounds; 11.9 g Coconut Oil; 6 g Onion, finely diced; 0.7 tsp Jerk Seasoning (dry spice blend); 0.1 tsp Scotch Bonnet Pepper Sauce; 5g Fresh Ginger, grated

Nutrition

576

kcal

Calories

27.900000000000002

Protein

61.60000000000001

Carbs

17.6

Fat

AI Insight

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Ingredients(8)

Chickpeas, canned, drained (compliant bean source)47.3 g

Jamaican Callaloo, fresh, chopped756.8 g

Plantains, green, sliced into rounds26 g

Coconut Oil11.9 g

Onion, finely diced6 g

Jerk Seasoning (dry spice blend)0.7 tsp

Scotch Bonnet Pepper Sauce0.1 tsp

Fresh Ginger, grated5g

Instructions

Heat half the coconut oil in a cast-iron skillet over medium heat. Add the plantain slices and fry until golden-brown and crisp on both sides. Remove and set aside.

In the same skillet, add the remaining oil and the diced onions. Sauté until translucent and fragrant, about 3 minutes.

Stir in the grated ginger and jerk seasoning, blooming the spices for 30 seconds until they release their aromatic oils.

Add the chickpeas and sauté for 2 minutes. Fold in the fresh callaloo and a splash of water, covering the skillet for 2-3 minutes until the greens are wilted and tender.

Remove the lid, stir in the Scotch bonnet pepper sauce, and cook for 1 minute to allow any excess liquid to evaporate.

Plate the jerk-spiced chickpea and callaloo mixture, topping with the crispy fried plantains. Serve immediately while piping hot.