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vegan Jamaican brown stew chickpeas

Vegan Jamaican Brown stew chickpeas

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Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Course Main Course
Cuisine Jamaican
Servings 4 Servings

Ingredients
  

  • 2 Cups Cooked Chickpeas
  • 2 Potato medium, or equal parts chayote
  • 1 Scallion aka green onion
  • 1 Onion small
  • 1/2 Bell Pepper
  • 5 Cloves Fresh Garlic
  • 4 Stems Fresh Thyme
  • 1 Scotch Bonnet do NOT cut or burst!
  • 1 Tablespoon Flour
  • 2 Tablespoons Water to mix with the flour
  • 2 Tomato
  • 1 Tablespoon Ketchup
  • 4.5 Tablespoons Coconut Aminos or 3 Tablespoons soy sauce
  • 2 Cups Water to cook the potato
  • 3 Teaspoons Oil of choice

Seasonings Needed

  • 2 Teaspoons Jamaican All Purpose try to find one without salt
  • 1 Teaspoon No Salt seasoning I use dash
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Paprika
  • Salt to taste

Instructions
 

  • Chop all your fresh ingredients into small pieces except for the scotch bonnet and fresh thyme.
    Never cut or burst the scotch bonnet as the seeds are extremely spicy. Chop the potato (or chayote) into semi medium/small pieces and set to the side.
  • Sauté all the fresh herbs/veggies in hot oil for 2-3 minutes or until fragrant. Add in your dried seasoning, coconut aminos (or soy sauce), and stir for 1 minute or so to slightly toast the seasonings.
    Now, add in the water and potato as well as the chickpeas. Cover the pan and allow to cook for the next 15 minutes. While the potato is cooking, combine your flour and water mixture in a small bowl and set it to the side. This will be used to thicken the sauce.
  • Once the potato is cooked, add in the ketchup and stir. Now add in your flour/water mixture and allow to simmer for the next 5 minutes. Salt to taste and enjoy!