Go Back
Jerk Chickpeas Wrap

Jerk Chickpeas

Course Dinner, Lunch
Cuisine Caribbean, Jamaican


  • 2 Cups Cooked Chickpeas
  • 1/2 Small Onion Diced
  • 2 Garlic Cloves Diced
  • 2 Tablespoons Jerk Marinade
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 2 Sprigs Thyme
  • 2 Green Onion/Scallion Chopped
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teapspoon Salt
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Soya Sauce
  • 1/2 Cup Water
  • 1/3 Teaspoon Browning


  • Wash and cook chickpeas (Canned chickpeas can be used but sure to drain and wash).
  • Add chickpeas to an airtight container, add a teaspoon of the jerk marinade and the soya sauce. Stir/shake to combine, place in fridge for an hour or more (overnight works best).
  • Heat olive oil In medium pot/saucepan over medium-high.
  • Add onions and cook for a minute.
  • Add garlic, green onions, thyme and cook for a another minute.
  • Add chickpeas and stir.
  • Allow chickpeas to cook for 5-7 minutes stirring as needed. Chickpea pieces should begin to get charred/browned.
  • Add remaining jerk marinade and seasoning i.e. salt, black pepper, garlic powder.
  • Add 1/2 cup water, browning, cover and allow to continue cooking on medium heat for another 4-6 minutes.
  • Chickpeas should be tender and ready to serve.


It should go without saying but adjust the jerk seasoning/marinade according to your taste buds and personal preference. Add more or less heat as desired.  The chickpeas don't tend to absorb the jerk seasoning as traditional meat so you won't feel the heat as much.