ThisJamaican Chickpea Stew dish makes a fast and simple vegetarian meal with Jamaican- spiced black beans and chickpeas and served over wild rice.
Having matured in a location where there are more ethnic food dining establishments than American- design dining establishments, I’ve had an interest in global cooking since I understood how to sauté an onion. While a normal teen would regular hamburger or pizza joints, my buddies and I made the rounds at our regional Thai, Japanese, Mexican, and Indian dining establishments. As an outcome, I’m constantly thrilled at the possibility of formulating new-to-me food.
When I saw CookingLight’s dish for Jamaican Chicken Stew, I quickly understood I wished to offer a meatless variation a shot. To me, there is absolutely nothing more gratifying than a delicious stew served over hot wild rice. Plus, I aspired to learn more about another global food. So I fired up the ol’ Google and discovered everything about Jamaican food.
About the Recipe
Along with its stunning beaches, Jamaica is understood for its dynamic and delicious food. Jamaican food is affected by a variety of other nations and continents, consisting of Spain, Africa, England, India, China, andFrance A common main course consists of spiced seafood or chicken with rice and beans or peas. Curries and stews made with delicious spices are prevalent, and fried plantains are usually served together with. Beverages are simply as enjoyable as the food, as Jamaicans are well-known for their fresh fruit juices, ginger beer, homemade sodas, and let’s not forget: rum!
This dish integrates much of the normal tastes utilized in Jamaican cooking, however rather of utilizing chicken for the stew, I made it meatless by including a can of chickpeas. I likewise left out the capers from the motivation dish since I didn’t have any on hand, and I understood the stew would be delicious enough without them.
I was surprised by how simple this Jamaican Chickpea Stew was to make. It needs simply 2 actions: sauté the onion with the spices, then simmer with the staying components for 15 minutes. Plus, the components list is extremely simple. Between your spice cabinet and your kitchen, I’m prepared to wager you currently have all of the components on hand to do supper island-style.
This easy, spicy, and pleasing vegetarian stew takes just 20 minutes to work up. Inspired by CookingLight’sJamaican Chicken Stew.
- PrepTime: 5 minutes
- CookTime: 20 minutes
- TotalTime: 25 minutes
- Yield: 4 portions
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, peeled and minced
- 1 1/2 tsp curry powder
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp crushed red pepper flakes
- salt, to taste
- 1/4 cup dry red white wine
- 1 (15 oz) can black beans, drained pipes and washed
- 1 (15 oz) can chickpeas, drained pipes and washed
- 1 (145 oz) can diced tomatoes, undrained
- Heat the olive oil in a big frying pan over medium-high heat. Add the onion and garlic and sauté till the onion is clear, about 5 minutes. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook till aromatic, about 30 seconds.
- Stir at a loss white wine, black beans, chickpeas, and tomatoes. Bring to a complete boil, then lower the heat to medium low and simmer, exposed, for 15 minutes. Taste and include extra salt if wanted. Serve over wild rice.
Preparation idea: If your rice isn’t currently prepared, begin it about 15 minutes prior to you make the stew. It needs to be prepared right about the exact same time the stew is!
This dish was initially released on 4 June 2014.