When you hear of food being jerked, it is usually chicken. Please don't jerk the chicken around! Not here! We are kind to chickens and needed something else to jerk. Chickpeas became a natural because of its firm texture and ability to actually get crisp in the oven. Adding a few potatoes to the jerking also became a no-brainer.
You can also add carrots, parsnips, sweet potatoes (I did) or a winter squash (it's that time of year, again) to the jerking pan. If you add any of the less denser veggies ( i.e. sweet potatoes) add them later in the cooking so they don't over cook.
The jerk marinade is made with garlic, jalapenos, allspice, cinnamon, cayenne, brown sugar, vinegar and a few other ingredients. Make it as spicy as you like it, but remember that cooking takes some of the edge off the raw version.
I made a cilantro-yogurt sauce to tame the heat. This really was an easy meal to make and very satisfying to my jerk-tooth.
Add a side of greens and this meal is complete.
onion, garlic, peppers: $2
vinegar, lime, sugar: $1
carrot, sweet potatoes: $2
yogurt, cilantro, parsley: $2
Total to feed a family of 5: