11 March, 2022
Jerk Chickpea Wraps with Habanero Aioli
Jerk Chickpea Wraps with Habanero Aioli
Ingredients
For the habanero aioli:
- 1 cup raw cashews soaked in water 4 to 8 hours, drained and rinsed
- 1 tablespoon lime juice
- 1 habanero pepper seeded and stemmed
- 1 garlic clove
- 2 to 4 tablespoons unflavored soy or almond milk
- Salt to taste
For the jerk chickpeas
- ¼ cup soy sauce
- ¼ cup molasses
- 1 teaspoon allspice
- 1 teaspoon powdered ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- A few dashes of black pepper
- 1 tablespoon vegetable oil
- 1 onion sliced into strips
- 3 garlic cloves minced
- 2 14-ounce cans chickpeas, drained and rinsed
- ½ cup diced mango about 1 small mango
- ¼ cup chopped fresh cilantro
For the wraps:
- 4 large or 6 medium flour tortillas
- 4 to 6 large lettuce leaves
- Sliced or diced tomato
Instructions
To make the habanero aioli:
- Place the cashews, lime juice, habanero pepper, and 2 tablespoons of soy or almond milk into the bowl of a food processor fitted with an S-blade.
- Process until smooth, stopping to scrape down the sides of the bowl as needed. Add up to 2 tablespoons of additional milk, to thin the mixture as needed. Season with salt to taste.
To Make the jerk chickpeas:
- Stir the soy sauce, molasses, allspice, ginger, cinnamon, thyme and black pepper together in a small bowl.
- Coat the bottom of a large skillet with oil and place it over medium heat.
- When the oil is hot, add onions and sauté until they’re soft and beginning to brown, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant.
- Add the chickpeas and soy sauce mixture, and flip everything a few times with a spatula. Cook until the sauce thickens up a bit and coats the chickpeas, about 3 minutes.
- Remove from heat and add the mango and cilantro. Flip a few times to incorporate.
To make the wraps:
- Slather the tortillas with habanero aioli, then layer with lettuce and tomato. Divide the chickpea mixture among tortillas and wrap. Serve.
Category
Justin
Vegetarian