Green Banana & Chickpea Rundown
This fabulous recipe is from MIH teacher, trustee & co, founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
Ingredients
Instructions
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- Allow your cast iron pot to heat very well. Pour in coconut milk and water into your pot and boil on a high heat continuously, stirring occasionally until the mix starts to look oily (you will see the oil being released from the coconut milk and glistening around the edge of the pan) and thickens by reduction, Once the coconut milk has reduced, add in onions, chilli, garlic, seasonings and herbs, and leave to cook for about 15 minutes on a medium heat, Add in tomatoes and let these break down for 5 , 10 minutes, followed by chickpeas, On a low heat, leave the rundown to simmer and reduce for 10 – 15 minutes, and check for taste, At this point, peel and prepare the hard food i.e. boiled dumplings, green banana and yam – These will be cooked in a saucepan with lightly salted water with a drizzle of oil for 25, 30 minutes on a rolling boil until you are able to pierce each the green bananas and slides of yam with a fork easily enough (the oil in the water helps to ensure the green bananas do not “blacken” the yam and dumplings), Prepare garnishes as required
