Recipe from Alicia Kennedy
Adapted by Ligaya Mishan
- Total Time
- 30 minutes, plus about 30 minutes’ cooling
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus about 30 minutes’ cooling
- Rating
- 4(70)
- Notes
- Read community notes
In the Spanish-speaking world, the technique of cooking ingredients and then immersing them in vinegar is called escabeche. Anything can be made escabeche; it brings a lovely little shiver of sourness to the table. The writer and cultural critic Alicia Kennedy, who lives in Puerto Rico, likes to use chickpeas, simmering them in vinegar, olive oil and sofrito, a potent blend of garlic, onions, sweet peppers, grassy-bright cilantro and its swaggering cousin culantro. Just before serving, she adds Spanish stuffed olives, for extra richness. The beans are meaty enough to sate and small enough to scoop up with a chip — or, as Ms. Kennedy prefers, to be spooned, almost daintily (‘‘like caviar,’’ she says), onto a delicate strip of crisped plantain, hot from the skillet. —Ligaya Mishan
Featured in: Want to Eat Less Meat? Try Something Sour.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 to 6 servings (about 2¼ cups)
- ¼cup olive oil
- 3tablespoons store-bought or homemade sofrito (see Tip)
- 1small yellow onion, thinly sliced
- Salt, to taste
- 1(15-ounce) can chickpeas (garbanzo beans), drained
- ¼cup white vinegar
- Spanish stuffed olives, sliced if large, to taste and to finish (see Tip)
- 1 to 2green (unripe) plantains (about 6 ounces each)
- About 2 cups coconut or vegetable oil, for frying
For the Chickpeas
For the Plantain Strips (optional), or Use Store-bought Plantain Chips
Preparation
Step
1
Prepare the chickpeas: In a medium pot over low heat, heat the olive oil and sofrito until small bubbles appear.
Step
2
Stir in the onion and season with a bit of salt, keeping in mind how much salt is in the sofrito and that olives will be added later. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes; you don’t want it to brown.
Step
3
Once the onion has cooked, stir in the chickpeas and vinegar. Let simmer until the liquid has thickened and reduced slightly, 10 to 12 minutes, then remove from the heat. Transfer to a dish or container and let cool completely. Stir in the olives before serving.
Step
4
If making the plantain strips: Cut off the ends of each plantain, then, using a paring knife, make 2 to 3 lengthwise slits through the skin. Peel the plantains and then cut each in half crosswise. Using a mandoline, slice lengthwise into thin strips, ⅛- to 1/16-inch thick. (You can also use a vegetable peeler; the strips will be much thinner and will cook much faster.)
Step
5
In a large skillet, add about ¼ inch of coconut oil and heat over medium-high to 350 degrees. Ready a wire rack over paper towels.
Step
6
Working in batches, carefully slide the plantain strips into the hot oil and fry until golden, turning once or twice, 1 to 4 minutes total, depending on thickness. Using tongs or a slotted spoon, remove from the pan and lay on the rack to drain.
Step
7
When all the strips have been fried, season with flaky sea salt. Serve hot, with the chickpeas. Since plantain strips are more delicate than chips, they may break if dipped directly into the beans; instead, try spooning the chickpeas onto the strips, like caviar.
Tip
- Sofrito and Spanish stuffed olives may be found at some supermarkets, specialty grocers and online.
Ratings
70
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
jj
you can purchase cooked plantain strips at your local grocery store or any hispanic/latin store
dawn
Plantain chips can be found at most Latin American grocery stores.
Bonniejean
This came together quickly, I used Goya sofrito and plantain chips from the store. Everyone, including my 11 year old, gobbled it up! Next time I'll double.
Elena
So easy to make. If you are not an olive person you can leave them out, personally I don’t think they add much. Paired with shrimp for a full meal. Can’t wait to have the leftovers at lunch.
Deadwoodship
We made this as an amuse-bouche for a dear friend's 60th birthday dinner party. While we didn't change the recipe for it or the homemade sofrito (they were perfect), we did add some fancy and highly recommended flourishes: replaced canned chickpeas with 1/2 lb dried Rancho Gordo Ceci Piccolo (small chickpeas) simmered up with aromatics, and added seeds from one pomegranate for color, sweetness and crunch. It was next-level. We gave it an "amuse"-ing highbrow-lowbrow name: "Chickpea Caviar."
Ally
So good! Tip: make it ahead, since this dish just gets better after a day or 2 in the fridge. Meatless/vegan/vegetarian: perfect covered dish to bring to a gathering. Mash it with a fork a bit, and it's a sandwich filling. I anticipate being asked for the recipe, often. The accompanying sofrito recipe is a keeper, too. Me gusto!
GreenLight
We did not enjoy this. Felt like it needed a lot more flavor to make the beans interesting. I kept adding more sofrito and vinegar …. This one gets filed in the tried that, never again file.
Chantal
Does anything speak against using another type of vinegar, e.g. banana vinegar, apple cider vinegar, or a live one from Acid League or Tart?
Bonniejean
This came together quickly, I used Goya sofrito and plantain chips from the store. Everyone, including my 11 year old, gobbled it up! Next time I'll double.
dawn
Plantain chips can be found at most Latin American grocery stores.
louise mccormick
Is there a way to cook the plantains without frying them?
jj
you can purchase cooked plantain strips at your local grocery store or any hispanic/latin store
Private notes are only visible to you.