Grilled Chickpeas with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner combines two of my favorite ingredients in the most delicious way. Grilled chickpeas with plantain is a simple dish that comes together in under an hour, making it perfect when you're short on time but want something satisfying. Chickpeas are packed with protein and fiber, keeping you full and energized, while the caramelized plantains add natural sweetness and substance. The beauty of this recipe is how affordable and easy it truly is, using mostly pantry staples you probably already have at home. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 3 teaspoonground cumin
- 1 teaspoongarlic powder
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsfresh lime juice
- 237 mlfresh cilantro(finely chopped)
- 1red onion(thinly sliced)
- 1jalapeño(minced, optional)
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels to remove excess moisture, which helps them crisp up on the grill.
Tip: Dry chickpeas are essential for achieving a crispy exterior when grilled.
- 2
In a bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper. Add the chickpeas and 2 tablespoons of olive oil, tossing until evenly coated with the spice mixture.
- 3
Brush the plantain slices on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
Tip: Don't oversalt the plantains as the chickpeas already contain seasoning.
- 4
Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.
- 5
Spread the spiced chickpeas in a grill basket or on a piece of aluminum foil with holes poked through it. Grill for 12-15 minutes, shaking occasionally, until the chickpeas are golden brown and crispy on the outside.
Tip: A grill basket prevents chickpeas from falling through the grates.
- 6
Simultaneously, place the plantain slices directly on the grill grates for 5-6 minutes per side until they develop deep caramelized grill marks and are tender inside.
Tip: Plantains should be soft but still hold their shape.
- 7
In a small bowl, whisk together fresh lime juice, minced cilantro, diced red onion, and jalapeño if using to create a fresh cilantro-lime sauce.
- 8
Transfer the grilled chickpeas and plantain slices to a serving platter and drizzle generously with the cilantro-lime mixture. Toss gently to combine.
Tip: Serve immediately while the plantains are still warm for the best flavor and texture.
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