Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 medium chopped onion, 4 minced garlic cloves, and 1 inch of grated ginger to the pot and sauté for 5 minutes until softened.

3. 3

   Stir in 1 teaspoon of ground allspice, 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add 1 large cubed sweet potato, two 15-ounce cans of drained and rinsed chickpeas, and 2 tablespoons of fermented Scotch Bonnet paste, then mix well.

5. 5

   Pour in one 13.5-ounce can of full-fat coconut milk and 2 cups of vegetable broth, bringing the mixture to a simmer.

6. 6

   Reduce heat to low, cover, and cook for 20 minutes, or until the sweet potato is tender.

7. 7

   Stir in 2 cups of chopped callaloo or spinach and cook for an additional 5 minutes until wilted.

8. 8

   Garnish with 0.25 cup of fresh chopped cilantro before serving.