Jamaican Chickpea Stew

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce can Black beans
  • 1 (15-ounce can Chickpeas
  • 4 cloves Garlic
  • 1 tsp Thyme, dried
  • 1 (14.5-ounce can Tomatoes
  • 1 Yellow onion, medium

• Pasta & Grains

  • 3 cups Brown rice, cooked

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 1/2 tsp Curry powder
  • 1/2 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine, dry

Found on ohmyveggies.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, peeled and minced
• 1 1/2 teaspoons curry powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste
• 1/4 cup dry red wine
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 cups cooked brown rice

Directions

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook until fragrant, about 30 seconds.
• Stir in the red wine, black beans, chickpeas, and tomatoes. Bring to a full boil, then reduce the heat to medium low and simmer, uncovered, for 15 minutes. Taste and add additional salt if desired. Serve over brown rice.