Curry Chickpeas with Fonio and Fried Burro Bananas
Curry Chickpeas with Fonio and Fried Burro Bananas
Ingredients
For the Curry Chickpeas
- 2 tablespoons vegetable oil
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons fresh ginger, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon curry powder, plus 1 teaspoon for chickpeas
- 2 cans canned chickpeas, 15 ounce each, rinsed and drained
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 2 cups frozen butternut squash, chopped
- 1 pound red potato, chopped into 1-inch pieces
- 1 chayote squash, peeled, cored, and chopped into 1-inch pieces
- 4 cups vegetable broth, or as needed to cover
- 3 fresh thyme sprigs
- 1/2 teaspoon whole pimento berries
- 2 Scotch bonnet peppers, whole (do not puncture)
- 1 can full-fat coconut milk, 13.5 ounce
- 1 teaspoon all-purpose seasoning, (e.g., garlic powder, onion powder, salt blend)
- 1/4 cup fresh parsley, chopped
- 2 scallions, chopped
For the Sides
- 1 cup fonio
- 1 1/2 cups coconut milk, for fonio
- 1 scallions, chopped, for fonio
- 1/2 head purple cabbage, shredded
- 1 Scotch bonnet pepper, whole, for cabbage (optional)
- 1 avocado, sliced, for garnish
- 2 burro bananas, ripe, peeled and sliced lengthwise
- 1/4 cup vegetable oil, for frying bananas
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped white onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened.
⏱️ 7 min
- 2
Add chopped fresh ginger and minced garlic to the pot. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in 1 tablespoon of curry powder and cook for 1 minute, allowing the spices to bloom.
⏱️ 1 min
- 4
In a separate bowl, combine the rinsed and drained chickpeas with 1 teaspoon of curry powder, black pepper, and dried parsley. Toss to coat evenly.
⏱️ 3 min
- 5
Add the seasoned chickpeas to the pot with the sautéed vegetables. Stir well and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Add the chopped frozen butternut squash, chopped red potato, and chopped chayote squash to the pot. Stir all ingredients together.
⏱️ 3 min
- 7
Pour in the vegetable broth until all ingredients are just covered. Add the fresh thyme sprigs, whole pimento berries, and two whole Scotch bonnet peppers (be careful not to puncture them). Bring the mixture to a boil.
⏱️ 10 min
- 8
Once boiling, reduce the heat to a simmer. Stir in the full-fat coconut milk, all-purpose seasoning, chopped fresh parsley, and chopped scallions. Continue to simmer, stirring occasionally, until the vegetables are tender and the curry has thickened to your desired consistency, about 20-25 minutes.
⏱️ 25 min
- 9
While the curry simmers, prepare the fonio. In a medium saucepan, combine 1 cup fonio with 1 1/2 cups coconut milk and 1 chopped scallion. Bring to a boil, then reduce heat, cover, and simmer for 5-7 minutes, or until the liquid is absorbed and fonio is tender. Fluff with a fork.
⏱️ 10 min
- 10
In a separate pan, heat 1/4 cup vegetable oil over medium heat. Fry the sliced burro bananas for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on a paper towel-lined plate.
⏱️ 8 min
- 11
Sauté the shredded purple cabbage in a small amount of oil (or dry sauté) until tender-crisp. If desired, add a whole Scotch bonnet pepper to the pan while cooking for added flavor, removing it before serving.
⏱️ 7 min
- 12
Serve the Curry Chickpeas hot over a bed of fonio, garnished with sliced avocado and a side of fried burro bananas and sautéed purple cabbage.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Chickpeas with Fonio and Fried Burro Bananas
For the Curry Chickpeas
- 2 tablespoons vegetable oil
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons fresh ginger, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon curry powder, plus 1 teaspoon for chickpeas
- 2 cans canned chickpeas, 15 ounce each, rinsed and drained
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 2 cups frozen butternut squash, chopped
- 1 pound red potato, chopped into 1-inch pieces
- 1 chayote squash, peeled, cored, and chopped into 1-inch pieces
- 4 cups vegetable broth, or as needed to cover
- 3 fresh thyme sprigs
- 1/2 teaspoon whole pimento berries
- 2 Scotch bonnet peppers, whole (do not puncture)
- 1 can full-fat coconut milk, 13.5 ounce
- 1 teaspoon all-purpose seasoning, (e.g., garlic powder, onion powder, salt blend)
- 1/4 cup fresh parsley, chopped
- 2 scallions, chopped
For the Sides
- 1 cup fonio
- 1 1/2 cups coconut milk, for fonio
- 1 scallions, chopped, for fonio
- 1/2 head purple cabbage, shredded
- 1 Scotch bonnet pepper, whole, for cabbage (optional)
- 1 avocado, sliced, for garnish
- 2 burro bananas, ripe, peeled and sliced lengthwise
- 1/4 cup vegetable oil, for frying bananas
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped white onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened.
⏱️ 7 min - 2
Add chopped fresh ginger and minced garlic to the pot. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in 1 tablespoon of curry powder and cook for 1 minute, allowing the spices to bloom.
⏱️ 1 min - 4
In a separate bowl, combine the rinsed and drained chickpeas with 1 teaspoon of curry powder, black pepper, and dried parsley. Toss to coat evenly.
⏱️ 3 min - 5
Add the seasoned chickpeas to the pot with the sautéed vegetables. Stir well and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Add the chopped frozen butternut squash, chopped red potato, and chopped chayote squash to the pot. Stir all ingredients together.
⏱️ 3 min - 7
Pour in the vegetable broth until all ingredients are just covered. Add the fresh thyme sprigs, whole pimento berries, and two whole Scotch bonnet peppers (be careful not to puncture them). Bring the mixture to a boil.
⏱️ 10 min - 8
Once boiling, reduce the heat to a simmer. Stir in the full-fat coconut milk, all-purpose seasoning, chopped fresh parsley, and chopped scallions. Continue to simmer, stirring occasionally, until the vegetables are tender and the curry has thickened to your desired consistency, about 20-25 minutes.
⏱️ 25 min - 9
While the curry simmers, prepare the fonio. In a medium saucepan, combine 1 cup fonio with 1 1/2 cups coconut milk and 1 chopped scallion. Bring to a boil, then reduce heat, cover, and simmer for 5-7 minutes, or until the liquid is absorbed and fonio is tender. Fluff with a fork.
⏱️ 10 min - 10
In a separate pan, heat 1/4 cup vegetable oil over medium heat. Fry the sliced burro bananas for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on a paper towel-lined plate.
⏱️ 8 min - 11
Sauté the shredded purple cabbage in a small amount of oil (or dry sauté) until tender-crisp. If desired, add a whole Scotch bonnet pepper to the pan while cooking for added flavor, removing it before serving.
⏱️ 7 min - 12
Serve the Curry Chickpeas hot over a bed of fonio, garnished with sliced avocado and a side of fried burro bananas and sautéed purple cabbage.
⏱️ 2 min