Jamaican Chickpea Tacos

The combo of flavors in this dish is awesome!  You can skip the tacos and just serve the chickpeas over rice, if you wish.


  • 1 cup brown rice
  • 1 Tbsp tomato paste
  • 5 Tbsp fresh lime juice
  • 3 Tbsp reduced sodium tamari
  • 2 Tbsp maple syrup
  • 1 1/2 tsp thyme
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • black pepper, to taste
  • 1 1/2 Tbsp fresh minced ginger
  • 3 large garlic cloves, minced
  • 1 bunch green onions, chopped
  • 2 cans chickpeas, drained and rinsed
  • 1 red pepper, diced
  • 1 avocado, sliced
  • 1 package taco-size corn tortillas
  • Any other taco fixins of your choice

Prepare brown rice.

Preheat oven to 400 degrees.  In a 9×9 glass pan, combine tomato paste through garlic.  Stir well with a fork until well combined.  Add green onions, chickpeas, and red pepper.  Stir well.  Cover with foil.  Bake for 20 – 30 minutes.

Prepare corn tacos with some rice on the bottom, then Jamaican chickpeas, and top with avocados or any other fixins.



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