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Ackee and Chickpeas

by Yanikie Tucker
Ackee and Chickpeas

Ackee is a Jamaican favorite! Ackee and Chickpeas is a vegan way to eat Ackee without the traditional addition of salted fish by subbing it with chickpeas/garbanzo beans. This was extremely delicious and filling and I did not miss the fish at all. 

Chickpeas:

Chickpeas are very versatile. They are highly nutritious but a delicious bean that is great for subbing meat in any dish. In this dish they are seasoned with garlic powder, onion powder, paprika, salt, cayenne, and roasted at 425 degrees for 15 minutes. They are great as a snack just roasted but were very delicious with Ackee. 

Canned Ackee:

In the States, we can only get canned Ackee. My favorite brand is Spur Tree Spices. After removing the Ackees from the can, I rinse them in a colander with hot water. Allow them to drain while the rest of the dish is being prepared. 

Flavoring this dish:

Salted fish usually gives this dish very big flavor! With the absence of the fish, I add scallions, thyme, bell peppers, onions, scotch bonnet peppers, tomatoes and coconut oil to keep the dish as flavorful as possible. Some folks like garlic in their Ackee. Feel free to add it if that makes you happy. 

Ackee and Chickpeas
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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1-13 oz can garbanzo beans
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • 2-14 oz cans Ackee in salt water brine
  • 2 scallions, thinly sliced
  • 1 small yellow onion
  • 2 tsp scotch bonnet pepper, mined
  • 3 sprigs thyme
  • ¼ green bell pepper, small diced
  • 1 small plum tomato, small diced
  • 2 tbsp cold pressed coconut oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • On a baking sheet, place drained garbanzo beans and season with salt, cayenne, paprika, onion powder, garlic powder and olive oil. Use your hands to toss the beans in the seasonings until they are fully coated. Place the tray on the middle shelf in the oven and bake for 15 mins. 
  • Heat coconut oil in a large skillet over medium heat. Once the oil is fragrant a bit frothy,  saute onions for about 2-3 minutes until translucent. Add scallions and bell peppers and cook for about a minute. Add tomatoes and scotch bonnets and allow them to cook for an additional minute, stirring occasionally to prevent sticking. 
  • Add roasted garbanzo beans to the pan and toss in with alliums for about 1 minute. Add ackee, salt and black pepper and gently toss with a spatula to combine. The spatula will ensure that the Ackee stays whole and doesn't become mushy. Serve hot with your choice of sides. 

Ackee and Chickpeas recipe

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