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Jamaican jerk chickpeas are easy to make, full of authentic flavor, and absolutely delicious. Jerk marinade is a seasoning that is not only limited to meat and tastes equally delicious on vegetables and legumes.
What to eat with Jerk Chickpeas
This well seasoned dish is the perfect inspired Jamaican entree. Its taste is extremely authentic, the recipe is easy to make, and will have your taste buds dancing. Jerk chickpeas pan extremely well with authentic Jamaican rice and peas. They also taste lovely with Jamaican boiled dumplings. If you want to make a full meal, consider serving a hot side of Jamaican steamed cabbage to pair beautifully with the jerk chickpeas.
What you’ll need
- Chickpeas
- Scallion
- Onion
- Fresh Thyme
- Tomato
- Bell Pepper
- Oil
- Water
- Garlic
Seasonings you need
- Jerk Paste– One of my favorite jerk paste brands is by walkers wood. Purchase a jar using this link.
- Jamaican All Purpose– An absolute must for all Jamaican inspired recipes! Buy some quality seasoning using this link.
- Barbecue Sauce– Make sure to get one without red40 or high fructose corn syrup.
- Ketchup- Make sure this is a natural and organic ketchup to avoid certain harmful chemicals.
- Onion Powder
- Garlic Powder
- Salt
How to make Jamaican Jerk Chickpeas
Step One:
Chop your washed onion, scallion, bell pepper, tomato, and garlic into small pieces. Leave the thyme whole. Now, heat some oil in a pan.
Step Two:
Sauté the fresh herbs in a pan until fragrant or for at least 2 minutes. Then, add in the dry seasoning and jerk paste and stir to evenly combine. Cook for another 2 minutes. Add in the water, chickpeas, bbq sauce and ketchup. Cover the pan and allow to simmer on medium low heat for 10 minutes.
Step Three:
Once the jerk chickpeas are cooked, taste to see if extra salt is needed. Be mindful store-bought jerk paste is already salted, extra salt may not be necessary. Serve with side of choice and enjoy!
How to store Jamaican Jerk Chickpeas
Jamaican jerk chickpeas are a great vegan meal prep dish. They store well in the fridge for up to 6 days. If you need them for longer, store in an airtight ziplock baggie for about 2 weeks. Be sure to defrost before re-heating.
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5 Comments
Kia
July 22, 2023 at 7:20 pm
I am so happy that I found you on Instagram. Honestly, I cannot recall how. It doesn’t even matter. Lol I love the recipes. My goal is to eat predominately plant based. The fact that your recipes are so awesome, I can make flavorful plant based meals for my family and I. …friends, too!
So, I made this with the Vegan Rasta Pasta. That jawn was a hit!!!!
Tiffany
July 26, 2023 at 1:57 am
Haha, I’m so happy you stumbled upon the page and are here to stay. I’m even happier people dear to you enjoy the recipes as well!
Nisha
August 7, 2024 at 4:50 pm
I made this recipe
I simply love chickpeas, I eat them all the time. I make salads, I put them on tostada’s, I make curry with them. I couldn’t wait to try this recipe. I tweaked it to work for me, like I added juniper berries, and a garlic,pineapple,mango seasoning.. It was so flavorful. I usually make brown stew with cauliflower but this was wonderful. Will definitely make it again.
Tiffany
August 7, 2024 at 6:24 pm
Hi Nisha,
Happy to have you here and I’m so glad you enjoyed the recipe! Adding in juniper berries and mango seasoning sounds like it would make for a delicious kick 😀
Zearon
June 18, 2024 at 5:43 pm
Tiffany thanks foreal sis you helped alot on my plant base journey and I mentioned you today about how amazing your dishes are