Jerk Chickpeas with Mango Salsa

Yes. Jerk chickpeas. Hear us out. This dish is a flavor explosion in your mouth. There are so many ingredients at play resulting in an amazing depth of flavor. This is hands down our favorite #YearofYum dish to date. Do yourself a favor and cook this up asap. And when you do, snap a pic and tag us on Instagram @burnsandmccoy for a chance to win a year's worth of hot sauce. Any recipe on our blog is eligible.

Servings: 4 to 6 servings

Prep Time:  30 minutes

Cook Time:  10 minutes

Ingredients

Jerk Sauce

½ onion

2 cloves garlic

2 stalks green onion

2-3 sprigs thyme (¼ tsp dried)

2 tbsp Burns and McCoy Mango Habanero sauce

1 tsp dried parsley

1 tsp black pepper

1 tsp salt

¼ tsp clove

¼ tsp allspice

¼ tsp nutmeg

2 tsp sugar

½ inch fresh ginger (minced) (¼ tsp ground ginger)

2 tsp lime juice

1 tbsp olive oil

1/8 tsp cinnamon

Mango Salsa

2 mangoes

1 avocado

¼ c cilantro

¼ c lime juice

1 jalapeno

½ tsp salt

Other Ingredients

31 oz (2 x 15.5 oz cans) chickpeas

4 c cooked rice

Cilantro for garnish

Directions

Cook the rice according to the package. While the rice cooks prep the jerk sauce and mango salsa. For the jerk sauce, roughly chop the onion and green onion. Place all ingredients in food processor or blender and combine. Then, warm up the chickpeas and jerk sauce in a pan over medium heat. Decrease the low heat until ready to serve.

For the salsa, dice the mango and avocado into bite-sized pieces. Deseed and mince the jalapeno. Combine all items in a bowl. Stir to make sure the avocado is coated in lime juice to prevent browning.

Once the rice is done cooking, divide the rice, chickpeas, and mango salsa between four or six bowls depending on serving size preference. Top with chopped cilantro.