“Vegan Venezuelan Lunch: Aromatic Guasacaca Chickpea Bowl with Plantain Fries”

Allergens

None

Ingredients

• 1 cup cooked chickpeas, rinsed and drained
• 2 medium ripe avocados, halved and pitted
• 2 large plantains, peeled and sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, diced
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a large bowl, combine the chickpeas, half of the chopped cilantro, diced red onion, lime juice, ground cumin, salt, and pepper. Mix well and set aside for the flavors to meld.
2. Heat about 1/2 inch of olive oil in a frying pan over medium heat. Once hot, carefully add the plantain slices and fry until golden brown, turning occasionally to cook evenly. This should take about 5 7 minutes. Remove from the pan and place on paper towels to drain any excess oil.
3. To plate, scoop a generous portion of the chickpea mixture into two serving bowls, creating a bed for the plantain fries. Top each bowl with half of the remaining cilantro and serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin and a squeeze of lime juice to the plantain fries while they're still hot.

Notes

For an extra kick, add a dash of hot sauce to the chickpea mixture.