Jerk Chickpeas

**This is one of my FAVORITE things to make, for the banking honestly I just keep it in there covered for about 40 min to get the chickpeas softest – I don’t mess around with mixing (I might give it a shake that’s about it).

Also – when I don’t have all the seasonings for the marinade, I just use my jerk seasoning from the store premixed, with all the other ingredients (garlic, ginger, lime, tomato past, maple syrupe, ect)**

 

 

Happy Herbivore Recipe – I think from one of the meal plans.

https://happyherbivore.com/

Serves 2
1 oz can chickpeas – drained and rinsed
1 red bell pepper – sliced and diced
3 green onions – sliced
1 cup cooked brown rice
cilantro (optional)

Jerk Marinade:
1 1/2 – 2 tbsp. fresh lime juice
1 tbsp. low-sodium soy sauce (tamari, or coconut aminos)
1 1/2 tsp tomato paste
1 1/2 tsp pure maple syrup
1/2 tsp dried thyme
1/2 tsp all spice
1/2 tsp ground cinnamon
ground cloves
1 1/2 tsp fresh ginger root – peeled and minced
1 garlic clover
red pepper flakes (optional)

Whisk above marinade ingredients together until combined

Directions:
1. Preheat oven to 375F
2. In a baking dish, combine Jerk Marinade with chickpeas, peppers & green onions
3. Stir until chick peas are evenly coated
4. Cover with foil and bake for 25 minutes
5. Remove foil, stir, and bake uncovered for another 5-8 minuets, stirring again about halfway through, until marinade has partially absorbed in to chickpeas
6. Serve over brown rice, top with cilantro

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