Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice 3 medium ripe plantains into 1-inch thick rounds.

2. 2

   Dice 1 large onion and mince 4 cloves garlic.

3. 3

   Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat, then add the diced onion and sauté for 5 minutes until softened.

4. 4

   Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, and 1 teaspoon paprika to the pot, stirring for 1 minute until fragrant.

5. 5

   Pour in 1 can (400g) crushed tomatoes and 2 cups vegetable broth, then add the sliced plantains and 1 can (400g) drained and rinsed chickpeas, seasoning with 0.5 teaspoon black pepper and salt to taste.

6. 6

   Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the plantains are tender and the sauce has thickened slightly.

7. 7

   Garnish with fresh chopped parsley or cilantro if desired, and serve immediately with rice or warm pita bread.