Caribbean · Soup

Slow-Cooked Chickpea with brown sugar and rum

This Caribbean Soup leans on brown sugar and rum to do the heavy lifting. We slow-cook the Chickpea for real depth, then bring it together in one pan.

5.0 from 782 cooks

Prep20 min

Cook60 min

Serves4

LevelAdvanced

Members' recipe

Slow-Cooked Chickpea with brown sugar and rum

Ingredients

2 tinschickpeas
1/4 cupolive oil
1, slicedonion
1 cupstock
2 tbspscotch bonnet

Method

Prep everything first: chop the aromatics, measure the brown sugar and rum elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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