Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 1 can (425 grams) of chickpeas, rinse them thoroughly, and pat dry with paper towels, then peel 2 large ripe plantains and cut them into 2.5-cm thick rounds.

2. 2

   In a large bowl, combine the drained chickpeas and plantain rounds with 2 tablespoons of olive oil, the juice of 1 full lime, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing gently to coat.

3. 3

   Prepare the Aji Verde sauce by blending 1/2 cup of fresh cilantro leaves, 1 aji amarillo pepper (or 1/2 a jalapeño), 1 clove of garlic, 2 tablespoons of olive oil, the juice of 1/2 lime, and 1/4 teaspoon of salt until smooth.

4. 4

   Thread the marinated chickpeas, plantain rounds, 1 small red bell pepper cut into 2.5-cm pieces, and 1/2 of a red onion cut into 2.5-cm pieces alternately onto eight 15-cm wooden skewers.

5. 5

   Preheat your grill to medium-high heat, then brush the grill grates lightly with 1 tablespoon of olive oil to prevent sticking.

6. 6

   Place the skewers on the hot grill and cook for 8-12 minutes, turning them every 2-3 minutes until the chickpeas are lightly charred and the plantains are tender and caramelized.

7. 7

   Serve the hot grilled Brochetas de Garbanzo y Plátano Asado immediately with the prepared Aji Verde sauce for dipping.