Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice 2 medium green plantains into 1-inch thick rounds.

2. 2

   Heat 3 tablespoons of olive oil in a wide pot or Dutch oven over medium heat.

3. 3

   Sauté 1 large finely chopped onion until it becomes translucent, about 5 minutes.

4. 4

   Add 2 minced garlic cloves and 1 diced red bell pepper to the pot, cooking for an additional 3 minutes.

5. 5

   Stir in 1 tablespoon of tomato paste, 1 teaspoon of ground cumin, and 0.5 teaspoon of red pepper flakes, cooking for 1 minute until fragrant.

6. 6

   Carefully place the plantain slices into the pot in a single layer, then pour in 1.5 cups of water or vegetable broth and bring the mixture to a gentle simmer.

7. 7

   Cover the pot and allow the plantains to poach for 20 to 25 minutes, or until they are tender when pierced with a fork, then stir in 1 tablespoon of fresh lemon juice.

8. 8

   Garnish the dish with 2 tablespoons of chopped fresh parsley before serving warm as a side or light main course.