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Spiced Chickpeas Jerk
A spiced Caribbean-style chickpea jerk with callaloo and bell pepper, finished with coconut milk, thyme and lime juice, served with coco bread.
Ingredients
Instructions
Drain and season the chickpeas, then grill them over medium-high heat until well browned, about 5 minutes.
Add the callaloo and bell pepper, cooking until softened, about 4 minutes.
Stir in the coconut milk, thyme and lime juice for 2 minutes.
Warm the coco bread separately.
Let the chickpeas simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the coco bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
