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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Vegetarian Hash

**Love the acorn squash in this, but have used sweet potatoes and butternut – whatever was at the store*

http://www.cleaneatingmag.com/recipes/vegetarian-hash/

By Alison Lewis

Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:
•3/4 lb small new potatoes, left unpeeled
•1 small acorn squash, peeled and cut into 1/4-inch pieces
•1 tsp fresh rosemary, chopped, divided
•1/2 tsp sea salt, divided
•1/2 tsp fresh ground black pepper, divided
•Olive oil cooking spray
•4 tsp olive oil, divided
•2 shallots, minced
•2 cups broccoli, shredded
•1/3 cup each red and green bell pepper, thinly sliced
•2 tsp fresh lemon juice

INSTRUCTIONS:
1.Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
2.Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.