Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the 3 sliced medium ripe but firm plantains to the pot and cook for 3-4 minutes per side, until lightly golden brown, then remove and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot, then add 1 finely chopped large onion and cook until softened, about 5-7 minutes.

4. 4

   Stir in 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, and 0.25 teaspoon ground cinnamon, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 (14.5 ounce) can crushed tomatoes and 4 cups vegetable broth, then bring the mixture to a gentle simmer.

6. 6

   Return the lightly browned plantains and 1 (15 ounce) can rinsed and drained chickpeas to the pot, cover, and simmer for 20-25 minutes, or until the plantains are tender.

7. 7

   Stir in 0.5 cup chopped fresh cilantro, 0.25 cup chopped fresh parsley, and 1 tablespoon fresh lemon juice, then season with salt and black pepper to taste.

8. 8

   Serve hot, garnished with additional fresh cilantro.