Chickpeas with Cilantro and Coconut

Serves 2


  • 1 tablespoon coconut oil

  • 2 small red chili peppers (whole)

  • 1/2 medium yellow onion, chopped

  • 2 Scotch bonnet peppers, coarsely chopped

  • 1 tablespoon diced fresh ginger

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon turmeric

  • 1 10-ounce can chickpeas, drained and rinsed

  • salt to taste

  • 2 tablespoons chopped cilantro, some reserved for garnish

  • 1/2 “turned” (not quite ripe) mango, peeled and grated

  • 1/2 “turned” papaya, peeled and grated

  • 2 tablespoons grated dry coconut (unsweetened)

  • 4 limes, cut into wedges


In a sauté pan, heat the coconut oil over medium heat. Add the red chili pods, onion, Scotch bonnet pepper, ginger, chili powder, and turmeric. Cook for about 2 minutes. Add the chickpeas, and sauté until all the ingredients are combined and the chickpeas are well coated with seasonings. Reduce the heat to low, and cook for 2 minutes more. Season to taste with salt. Stir in the cilantro, reserving some for a garnish. Serve topped with the grated mango and papaya, coconut, fresh cilantro, and lime wedges.


Excerpted from Provisions: The Roots of Caribbean Cooking—150 Vegetarian Recipes by Michelle Rousseau and Suzanne Rousseau. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.