Support Village Voice News With a Donation of Your Choice.
1 tablespoon sweet paprika
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fine salt
4 large ripe plantains (all yellow with some black spots, and no green whatsoever), peeled
1 tablespoon extra-virgin olive oil
1 tablespoon coconut oil (any kind)
1 small yellow onion (about 5 ounces), chopped
2 garlic cloves, chopped
4 teaspoons Caribbean curry powder (may substitute Madras or other curry powder)
1 teaspoon grated fresh ginger
One (14-ounce) can full-fat coconut milk
One (15-ounce) can no-salt-added chickpeas, drained and rinsed
1 tablespoon Caribbean all-purpose seasoning (may substitute low- or no-salt seasoning)
Fresh parsley leaves, for serving
Finely diced Scotch bonnet or habanero pepper, for serving (optional)
Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, stir together the paprika, thyme, pepper and salt.
Using a sharp paring knife, cut a deep score straight down the middle of each plantain lengthwise, stopping just before you reach each end. Carefully ease the two halves apart slightly. Arrange on a small rimmed baking sheet or roasting pan, and sprinkle all over with the spice mixture. Drizzle with olive oil, and roast for about 35 minutes, or until a fork or metal skewer goes through with very little resistance.
Meanwhile, in a large skillet over medium heat, melt the coconut oil until it shimmers. Add the onion and garlic and cook, stirring frequently, until soft, 5 to 7 minutes. Add the curry powder and ginger and cook, stirring, until fragrant, 30 seconds. Add the coconut milk, bring to a boil, then add the chickpeas and all-purpose seasoning and cook, stirring occasionally, until the sauce thickens and the oil starts to separate, 5 to 7 minutes.
Transfer the plantains to a serving platter or individual plates, and open up the middle of each by pushing from each end. Spoon the chickpea curry over the plantains, sprinkle with the parsley and Scotch bonnet, if using, and serve warm. (Source: washingtonpost.com)