BizzysBites Chickpea Stew  BUY NOW   /    BUY NOW with rice meal

is a simple yet flavourful dish that highlights the Caribbean’s love for legumes. Chickpeas, known for their versatility and hearty texture, are often used in Caribbean cuisine to create a range of dishes, from stews to curries. In Antigua and Barbuda, chickpeas are typically prepared in a mildly spiced, coconut-flavoured stew, making a delicious accompaniment to rice, roti, or as a standalone dish.

This recipe for Bizzys Chickpea Stew captures the essence of the island’s flavours, blending the earthiness of chickpeas with the sweetness of coconut milk, the warmth of Caribbean spices, and a hint of heat from scotch bonnet peppers. It’s a perfect dish for vegetarians, vegans, or anyone craving a hearty, plant-based meal.

Ingredients:

• 2 cups cooked chickpeas (or 1 can of chickpeas, drained and rinsed)
• 2 tbsp vegetable oil (or coconut oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 bell pepper (red or green), chopped
• 1 medium potato, peeled and diced
• 1 small tomato, chopped (or 1/2 cup canned tomato)
• 1 can (400ml) coconut milk
• 1 cup vegetable broth or water
• 1-2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 scotch bonnet pepper (whole, not cut, for flavour without too much heat)
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander (optional)
• 1/2 tsp allspice (optional)
• Salt and pepper to taste
• Fresh parsley or coriander for garnish

Instructions:

1. Prepare the Chickpeas:

1. • If using dried chickpeas, cook them ahead of time. Simply soak the chickpeas overnight and boil them until tender. If using canned chickpeas, drain and rinse them well to remove any excess sodium.

2. Cook the Aromatics:

1. • In a large pot, heat the vegetable oil (or coconut oil) over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the garlic and cook for another minute, stirring frequently until fragrant.

3. Add the Vegetables:

1. • Stir in the diced carrot, bell pepper, and potato. Cook for 5-7 minutes, stirring occasionally, to allow the vegetables to soften slightly.

4. Add the Tomatoes and Spices:

1. • Add the chopped tomato (or canned tomatoes) to the pot and cook for another 3-4 minutes until they break down and release their juices.
   • Sprinkle in the curry powder, cumin, coriander, allspice (if using), and fresh thyme. Stir well to coat the vegetables with the spices, allowing them to toast for about 2 minutes.

5. Add the Coconut Milk and Broth:

1. • Pour in the coconut milk and vegetable broth (or water). Stir everything together and bring the mixture to a simmer.

6. Simmer the Stew:

1. • Add the whole scotch bonnet pepper to the pot (unbroken to control the heat level). Stir in the cooked chickpeas and season with salt and pepper to taste. Cover the pot and let the stew simmer for 20-25 minutes, or until the potatoes are tender and the flavours have melded together. Stir occasionally and add a little more broth or water if the stew gets too thick.

7. Taste and Adjust:

1. • After the stew has cooked and the vegetables are tender, remove the scotch bonnet pepper (unless you want it to be very spicy—then leave it in!). Taste the dish and adjust the seasoning with additional salt, pepper, or curry powder if necessary.

8. Serve:

1. • Ladle the stew into bowls and garnish with fresh chopped parsley or coriander. This dish is perfect served with rice, roti, or even fried plantains on the side.

Notes:

• Scotch Bonnet Pepper: The scotch bonnet pepper adds a signature Caribbean kick to the dish, but you can control the heat by leaving it whole. For a milder version, simply omit the pepper or use a small amount of milder chilli.
• Vegetables: You can add or swap in other vegetables such as zucchini, sweet potato, or peas, depending on what’s available or to suit your taste.
• Vegan/Vegetarian Option: This dish is naturally vegan and vegetarian, but you can add a protein like tofu or tempeh if you like.
• Coconut Milk: The richness of the coconut milk is essential to this dish, providing a creamy texture and balancing the spices. You can use light coconut milk for a slightly less creamy version.

Conclusion:

BizzysBites Chickpea Stew is a hearty and satisfying dish that embodies the flavours of the Caribbean. With its combination of tender chickpeas, earthy vegetables, and a rich, coconut-based broth, this dish is both comforting and nourishing. The blend of spices and the mild heat from the scotch bonnet pepper give the stew a lovely depth of flavour, making it a great accompaniment to rice, roti, or just on its own. Whether you’re craving a simple weeknight dinner or a dish to impress guests, this Bizzys chickpea recipe is a perfect choice. Thank you for reading our blog post,

 BUY NOW   /    BUY NOW with rice meal