A Meal Packed with Both Protein and Flavor!

This recipe is a simple one anyone can make. Chickpeas are one of the most versatile foods & by far one of my favorites. I cooked up this recipe one day just using some leftover ingredients. Its so fire yet simple. Top tier easily.

Serving Size

Serves 4, double for more recipes.

Cooking Time

Prep 10 mins

Cook 20 mins

Recipe

1 can of chickpeas

1/2 cup of jerk paste

1 can of coconut milk

4 cups of couscous

1 shallot rough chopped

1 tablespoon of oregano

1/2 tablespoon of cumin

1/2 tablespoon of salt

1/2 grape seed oil

1 plantain thick sliced

1 avocado sliced

Instructions

1. Boil water for couscous.

2. Sauté shallots in oil until fragrant.

3. Add chickpeas to the pan & sauté until soft.

4. Add couscous to the water. Let cook for 10 mins until couscous is fluffy. Add the oregano. Stir until combined well.

5. Add the jerk paste to the chickpeas & stir that well until combined. Let cook for 3 mins.

6. Add coconut milk to the jerk chickpeas. Let simmer until it thickens into a sauce.

7. Add all seasonings at the end & take off the heat.

8. Fry plantains & set aside.

9. (Optional) slice fresh avocado to serve with the dish.

10. Plate everything up & serve !

This is the recipe I used to make these Jerk Chickpeas. Add this to your dinner rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new breakfast recipe? Check out our Miami Mango Smoothie!

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One of my fav pasta recipes, super filling & the flavors are immaculate. You definitely want to add this in to your dinner rotation.

Recipes like this I recommend for those who want to test their culinary skills & increase their taste palette. The skill level is intermediate, great for those who cook more frequently than the average. This one you’ll be making every week, it’s that good.

Serving Size

Serves 4 people. Double the recipe to make more.

Cook Time

Prep 15 mins

Cook 30 mins

Recipe

1 jar of tomato sauce

1/4 cup of tomato paste

2 roma tomatos rough chopped

1/4 cup of chopped shallots

1/4 cup of chopped bell pepper

1/2 cup of chopped yellow onions

1/4 cup of finely diced walnuts

1 cup of cooked lentils

1 tablespoon of diced garlic

1/4 cup of diced carrots

1 pack of spaghetti pasta

1/2 tablespoon of sea salt

1/2 tablespoon of grape seed oil (for sauté)

1/2 tablespoon of black pepper

1/2 tablespoon dried parsley

1/2 tablespoon of oregano

Instructions

1. Boil water for lentils & pasta, set aside.

2. Add lentils to boiling water, cook until soft but still slightly firm. 15 mins

3. Chop & dice all veggies & set aside.

4. Heat a sauté pan with the grape seed oil.

5. Sauté the onions, garlic, shallots until soft.

6. Add the walnuts, tomatoes, carrots, bell pepper, sauté until soft.

7. Boil pasta & cook until the pasta is al dente (firm but not too mushy).

8. Add the tomato sauce & tomato paste stir well.

9. Add lentils & let the sauce simmer on low heat.

10. Drain water from pasta leaving about 1/4 of the water (the starch in the pasta water thickens the sauce) & add it to the bolognese sauce. Mix well together.

11. Turn off the fire & add all the seasonings to the the sauce.

12. Plate the bolognese pasta eat & enjoy. *Serve with roasted asparagus as a side, optional*

This is the recipe to make this super tasty spaghetti bolognese the plant based way. Add this to your bag of recipes! Overall 10/10.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.