Jamaican Chickpea Stew
Jamaican Chickpea Stew could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4. One serving contains 450 calories, 17g of protein, and 8g of fat. For $1.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course for Winter. This recipe from Oh My Veggies requires curry powder, canned chickpeas, salt, and red pepper flakes. 1167 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 99%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Jamaican Chicken Stew, Jamaican Chicken Stew, and Jamaican Chicken Stew.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3 cups cooked brown rice
1 1/2 teaspoons curry powder
1 teaspoon dried thyme
1/4 cup dry red wine
4 cloves garlic, peeled and minced
1/2 teaspoon ground allspice
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
Salt to taste
1 medium yellow onion, diced
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook until fragrant, about 30 seconds. Stir in the red wine, black beans, chickpeas, and tomatoes. Bring to a full boil, then reduce the heat to medium low and simmer, uncovered, for 15 minutes. Taste and add additional salt if desired. Serve over brown rice.
Step by step:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook until fragrant, about 30 seconds. Stir in the red wine, black beans, chickpeas, and tomatoes. Bring to a full boil, then reduce the heat to medium low and simmer, uncovered, for 15 minutes. Taste and add additional salt if desired.
4. Serve over brown rice.
Nutrition Information:
covered percent of daily need
