Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and sauté for 5 minutes until softened.

2. 2

   Stir in 4 minced cloves of garlic, 1 inch of grated fresh ginger, and 0.5 minced scotch bonnet pepper, cooking for 1 minute until fragrant.

3. 3

   Add 1 teaspoon of dried thyme and 0.5 teaspoon of ground allspice, cooking for 30 seconds more before pouring in one 14.5-ounce can of undrained diced tomatoes.

4. 4

   Bring the mixture to a simmer, then incorporate two 15-ounce cans of rinsed and drained chickpeas, one 13.5-ounce can of full-fat coconut milk, and 2 cups of vegetable broth.

5. 5

   Add 10 ounces of thawed and squeezed dry callaloo to the pot, cover, reduce heat to low, and braise for 25 minutes, allowing the flavors to meld.

6. 6

   Gently stir in 2 ripe plantains, peeled and sliced into 1-inch rounds, continuing to cook covered for another 15 minutes until the plantains are tender.

7. 7

   Season the braised coconut chickpea and callaloo generously with salt and black pepper to taste before serving hot.