Spicy Plantain and Chickpea Bowl with Mango Salsa

Ingredients

• 2 large ripe plantains
• 400 g canned chickpeas
• 1 large, diced bell pepper
• 200 g, fresh or frozen corn kernels
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• a handful, chopped fresh cilantro
• 1, juiced lime
• 1, diced ripe mango
• 200 g, halved cherry tomatoes
• 1, minced (optional for heat) jalapeño
• to taste (optional) salt
• to taste black pepper

Steps

1. 1. Peel the plantains and slice them diagonally into about 1 inch thick pieces.
2. 2. Heat a non-stick skillet over medium heat. Add the plantain slices and cook for about 3-4 minutes on each side until golden brown and caramelized. Remove and set aside.
3. 3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the diced bell pepper and corn, cooking for another 5 minutes until softened.
4. 4. Add the drained chickpeas, cumin, smoked paprika, salt, and black pepper. Stir and cook for an additional 5-7 minutes until everything is heated through and well combined.
5. 5. In a bowl, combine the diced mango, cherry tomatoes, minced jalapeño (if using), chopped cilantro, and lime juice. Mix to form the mango salsa.
6. 6. To serve, layer the chickpea mixture in bowls, top with the caramelized plantains, and add a generous spoonful of mango salsa on top.

Notes

• Feel free to add more spices according to your taste. The combination of cumin and smoked paprika gives a warm, smoky flavor that complements the sweetness of the plantains.