Thursday, July 30, 2020

NAME OF FEATURE | THE GLEANER | THURSDAY, JULY 30, 2020 13 THE BEST OF ‘EMANCIPENDENCE’ – CULTURE, CUISINE, PEOPLE SERVES: 6-9 persons 2 and 1/2 cups Grace Chick Peas (about 1.5 cans of chickpeas) ¼ cup mayonnaise 1/4 cup red onion, diced 1 medium carrot, shredded 1/4 cup unsalted cashews, chopped (optional) 1 tbsp fresh lime juice 8 tbsp low-fat Greek-style natural yoghurt 3 tortilla wraps ¼ cup Grace Hot and Spicy Jerk Seasoning 1 teaspoon hot sauce (optional) 1/2 teaspoon turmeric 1/4 teaspoon salt METHOD: 1. Rinse and drain Grace Chick Peas. Pat dry with a paper towel or clean towel to remove excess moisture. 2. Combine Grace Chick Peas, mayonnaise, yoghurt, seasoning and Grace Hot and Spicy Jerk Seasoning in a medium mixing bowl. Use a fork to mash the chickpeas; make as chunky or as smooth as you prefer. 3. Add the remaining ingredients to the chickpeas. Stir to combine. 4. Add filling to the wraps. Cut in half and serve. GRACE JERKED CHICKPEA WRAP 1/4 cup kidney beans 1 clove of garlic 1 green pepper scallion black pepper thyme, salt to taste 2 cups rice coconut milk or coconut [to make coconut milk]. Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk. METHOD: Wash peas and soak in 2 cups of water. Pour peas and water in a pot with coco- nut milk, garlic and put to boil. Cook peas until tender, adding more water if necessary. When peas are cooked, add salt, whole pepper, black pepper, thyme and scallion. Let seasoning simmer. Wash rice if necessary, then add to pot. Use a fork to mix everything together. Cook on a low fire until done. RICE AND PEAS

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