Coconut Cumin Spiced Chickpeas with Pico de Gallo & Plantains
- Active Time: 40 min
- Total Time: 40 min
- Servings: 2
This recipe is inspired by the Venezuelan dish “mojito en coco” which consists of white flaky fish cooked in a creamy coconut sauce. To make it vegan friendly I swapped out the fish for chickpeas which absorb all of the saucy goodness and provide a great source of protein.
The fresh pico de gallo adds some brightness and helps to balance out the rich coconut sauce. While the plantains are delicious on their own they’re also great for soaking up any leftover sauce.
Ingredients
-
Chickpeas
- 2 tbsp olive oil
- ½ yellow onion, diced
- ⅓ cup finely diced red bell pepper
- 1 clove garlic, minced
- 2 roma tomatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tsp ground cumin
- ½ tsp salt
- 1 tsp Better than Bouillon vegetable base
- ½ cup full-fat coconut milk
-
Pico de Gallo
- 2 roma tomatoes, diced
- ¼ cup diced yellow onion
- 1 garlic clove, minced
- ¼ cup cilantro, roughly chopped
- 2 tbsp lime juice
- Salt, to taste
-
For Serving
- 1 ripe plantain
- 1 tbsp olive oil
- Brown rice, for serving
Preparation
Cook Vegetables and Chickpeas
Heat olive oil in a large pan over medium heat. Add yellow onion, bell pepper, and garlic sautéing until onion is translucent, about 3 minutes. Add tomatoes, cooking for about 2 minutes until they begin to get saucy. Add chickpeas, cumin, and salt, stirring until well combined. Add vegetable base and coconut milk, reduce to low heat, and simmer for 5-10 minutes until sauce becomes thick and creamy.
Make Pico de Gallo
While chickpeas are simmering, assemble the pico de gallo by combining diced tomatoes, onion, garlic, cilantro, and lime juice in a medium bowl. Season with salt to taste and set aside.
Heat Plantain
In a medium pan, heat 1 tbsp of olive oil over medium heat. Remove peel from plantains and slice lengthwise down the middle and then in half again. Place each piece of plantain cut side down into the pan, allowing them to cook until golden brown, about four minutes. Flip and repeat on the other side. When plantains are soft and golden, remove from the pan and sprinkle with salt.
Plate & Serve
Top brown rice with chickpeas and serve the pico de gallo and plantains on the side. You can enjoy them all separately or mix together if you wish!
Tips
This dish is even better the next day so I highly recommend making a double batch and enjoying it again later!
