Grilled Chickpeas with Plantain

Instructions

1. 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. 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. 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. 4

   Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.

5. 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. 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. 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. 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.