HOW TO MAKE QUINOA & PEAS, FRIED PLANTAIN & JERK HUMMUS | GREEDY GIRL ANN | VEGAN #Withme

ripe plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini offers a lower-calorie option; bananas are more accessible.

Soak chickpeas in water with 1 teaspoon of baking soda overnight.

Drain the chickpeas and transfer them to a pot.

Add enough water to cover the chickpeas, then add 2 cloves of garlic and 1 bay leaf.

Cover the pot and boil the chickpeas for 30 to 40 minutes or until tender.

Add 1/2 teaspoon of baking soda to help break down the beans for faster cooking.

Once cooked, strain the chickpeas and cool them with cold water.

Remove the skins from the chickpeas, which should float to the top due to the baking soda.

Add the chickpeas to a food processor and puree for 5 to 7 minutes until smooth.

Add 3 tablespoons of tahini and the juice of 1 lime to the food processor and blend for 1 minute.

Add 6 cloves of garlic, 2 tablespoons of olive oil, and 1 to 1.5 teaspoons of jerk seasoning to the food processor and blend until combined.

Transfer the hummus to a bowl and set aside.

Chop up a whole head of bok choy, green onions, 1 tomato, 1/2 onion, some garlic, and 1/2 a scotch bonnet pepper.

Add a little oil to a pot and sauté the chopped onions and tomato.

Add julienned carrots to the pot and sauté for a few minutes.

Season with a little salt and black pepper, then add the bok choy and toss to combine.

Cover the pot with a lid and cook for about 4 to 5 minutes.

In another pot, add 1 cup of coconut milk and 1 cup of quinoa, ensuring a 1:1.75 ratio of quinoa to liquid.

Add 3/4 cup of water and 1/2 cup of pigeon peas, then mix together.

Season the liquid with 1 stalk of green onion, 2 cloves of garlic, 1 scotch bonnet pepper, fresh thyme, salt, and black pepper.

Stir the mixture and add 10 to 12 menthol berries if desired.

Bring the mixture to a rapid boil, then reduce the heat to low and let the quinoa absorb the liquid.

Cut the ends off the ripe plantain and peel the skin off.

Slice the plantain on the bias and fry them until golden brown.

Plate the dish with the quinoa, sautéed veggies, hummus, and fried plantain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary