Creamy Chickpea, Coconut and Plantain Moqueca

Instructions

1. 1

   1. Heat a wide pot or deep skillet over medium heat. Add 1 tablespoon of palm oil and sauté the onion for 4 minutes until softened. Stir in the garlic and cook for 30 seconds, making sure it does not brown too much.

2. 2

   2. Add the red bell pepper, yellow bell pepper, sweet paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 4 to 5 minutes until the peppers are just tender.

3. 3

   3. Add the diced tomato and tomato paste. Cook for 5 minutes, lightly crushing the tomato with a spoon so it releases its juices and forms a thick base.

4. 4

   4. Stir in the cooked chickpeas, coconut milk, and vegetable broth. Mix well and bring to a gentle simmer. Lower the heat and cook uncovered for 12 minutes, stirring occasionally, until the stew thickens slightly.

5. 5

   5. Meanwhile, heat a separate skillet over medium heat. Add the remaining tablespoon of palm oil and brown the plantain for 2 to 3 minutes per side, until caramelized at the edges but still firm.

6. 6

   6. Transfer the browned plantain to the stew along with the lime juice and fresh cilantro. Cook for 3 more minutes over low heat so the flavors meld without breaking down the plantain.

7. 7

   7. Taste and adjust with more salt and black pepper if needed. Serve hot, finished with extra fresh cilantro on top. If you want to keep it warm before serving, cover it and place it in a 200 °F / 95 °C oven for up to 15 minutes.