Breakfast · Caribbean · 15 min
Caribbean Jerk-Spiced Chickpea and Callaloo Skillet with Fried Green Plantain
- Calories
- 448
- Protein
- 22g
- Carbs
- 53g
- Fat
- 16g
Ingredients
- 26 g green plantain
- 47.3 g canned chickpeas
- 756.8 g callaloo
- 11.9 g coconut oil
- 6 g yellow onion
- 5 g ginger
- 0.7 tsp jerk seasoning
- 0.1 tsp scotch bonnet pepper sauce
- 1 tbsp water
Method
- 01Heat half of the coconut oil in a cast-iron skillet over medium heat. Add the sliced green plantains and fry until golden-brown and crisp on both sides, about 3-4 minutes per side. Remove and set aside.
- 02Add the remaining coconut oil to the same skillet along with the finely diced onion. Sauté until translucent and soft, about 3 minutes.
- 03Stir in the fresh grated ginger and jerk seasoning. Cook for 30 seconds until fragrant to bloom the spices.
- 04Add the drained chickpeas and cook for 2 minutes. Fold in the fresh chopped callaloo and a splash of water (1 tbsp). Cover the skillet for 2-3 minutes until the callaloo is tender and wilted.
- 05Remove the lid, stir in the scotch bonnet pepper sauce, and cook for 1 minute to allow any excess moisture to evaporate.
- 06Plate the chickpea and callaloo mixture, top with the crispy fried green plantain slices, and serve immediately.
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