Before I converted to a plant-based diet, I used to enjoy eating jerk-flavored foods. Fortunately, I can continue this favorite style of dish under my new food regime. You can too using the recipe below!

Ingredients:

• 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
• 1 tablespoon olive oil
• 1-inch piece fresh ginger, minced or grated
• 2 cloves garlic, minced or crushed
• 1 to 2 Scotch bonnets or other hot chilies, seeded and minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon jerk seasoning
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1 medium tomato, diced
• 1 small bunch of green onions, trimmed and sliced
• 1 red bell pepper, seeded and diced
• generous handful of fresh parsley, chopped
• juice from 3 limes (1/3 cup)
• fresh ground black pepper and sea salt to taste
• Optional: Corn and chopped red onions

Directions:

1. Saute  ginger, garlic, thyme and peppers for 5 minutes on medium heat. Add the seasonings.
2. Now add the tomatoes. Optional: Add corn and chopped red onions
3. Stir in the chickpeas, the green onions, red pepper and 3/4 cup of water. Simmer for another 15 to 20 minutes, stirring occasionally, adding more water as needed. Note that you want a fairly thick and dry consistency as the end result.
4. Stir in the lime juice and parsley, season with black pepper and sea salt to taste, and simmer for another few minutes.
5. Serve hot garnished with dried red chili flakes, green onion slices and parsley