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Rum & soy chickpeas with peppers, plus rice and peas

A Caribbean-inspired easy mid-week dish. The chickpeas go nice and roasty and sticky, flavoured with rum and soy. I served it with rice and peas, an imitation of the classic Caribbean dish, of which you can certainly find more authentic recipes out there. (My rice and peas was in fact a quick imitation of the recipe from Levi Roots.)

You should probably add some chilli sauce somewhere.

Serves 2, takes about 45 minutes plus an optional gap of half an hour while things infuse.

  • For the rice and peas:
    • 160g rice (e.g. basmati)
    • 1 300ml tin coconut milk
    • 1/2 a tin of kidney/black beans
    • 1 tsp dried thyme
    • pinch of salt
    • 1/4 of an onion
    • 2 cloves
    • 1 tsp peppercorns
  • For the chickpeas:
    • 1 tin chickpeas
    • 1.5 (or 2) bell peppers
    • 75ml dark rum
    • 1 tbsp dark brown sugar
    • 2 tbsp soy sauce
  • 1/2 a lime

PREPARATION:

Rinse the chickpeas and leave them to drain well.

Put the coconut milk in the pan that you will use for the rice (one that has a tight-fitting lid), and put it on a gentle heat to warm up a bit. Add the onion, cloves and peppercorns - I added all these using an "empty teabag" so I could get them out again. Turn the heat off (it will infuse, for 30 mins or so).

Once you've prepared the coconut milk, put the rice in a sieve and rinse it, then leave it to soak in a big bowl of fresh water for about 20 minutes.

Also put the chickpeas into a mixing bowl, then sprinkle over the sugar, rum, and soy, and mix well. This doesn't have to marinade for long, but it can do.

...At this point it's OK to go away for half an hour or more...

COOKING:

Heat up an oven to 200 C.

Oil a roasting tin. Slice the peppers into long bite-size strips, mix them with the chickpeas, and then spread all of that out in the roasting tin. Put in the oven, to cook for approx 35 minutes, giving a good stir half way through.

Meanwhile, cook the rice and peas. Drain the rice (in a colander or sieve). Warm up the coconut milk again until only just bubbling, then add the thyme, beans, and rice. Give it a stir and then put the lid on. Leave it to cook gently, on the lowest heat you can, for about 20 minutes. Do not stir. When that's done, at the end you can fluff it all up with a fork, put the lid back on, and leave it off the heat while you get the rest ready.

Serve the rice and peas with the chickpea mixture over the top. Garnish with the zest of 1/2 a lime, and serve with perhaps a little salad on the side (e.g. cucumber).

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