A gently simmered coconut sauce makes aromatic seasoning peppers the centre of a weeknight meal.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 2 tbsp diced Tobago Seasoning pepper, plus more to taste
- 1 onion, diced
- 1 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 2 cans chickpeas, 540 ml each, drained
- 400 ml coconut milk
- 100 ml water
- 1 tbsp lime juice
- 1/2 tsp salt
Method
- Cook onion and pepper in oil for 6 minutes over medium heat. Add garlic and thyme for 1 minute.
- Add chickpeas, coconut milk, water and salt. Simmer uncovered 12 minutes, stirring occasionally.
- Crush a few chickpeas to thicken the sauce. Finish with lime; serve with cooked rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Tobago Seasoning Pepper Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
