Creamy Chickpea, Coconut and Plantain Moqueca

Instructions

1. 1

   1. Heat a wide pot or deep skillet over medium heat for 1 minute. Add the dendê oil and sauté the onion for 4 minutes, until soft and glossy. Stir in the garlic and cook 30 seconds more.

2. 2

   2. Add the red bell pepper, yellow bell pepper, cumin, sweet paprika, and red pepper flakes. Cook for 4 minutes, stirring, until the peppers begin to soften.

3. 3

   3. Add the tomato, salt, and black pepper. Cook over medium heat for 5 minutes, until the tomato releases its juices and forms a slightly thick base.

4. 4

   4. Add the plantain and gently stir to coat it with the sauce. Cook for 3 minutes so it starts to soften without falling apart.

5. 5

   5. Add the cooked chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer, then lower the heat. Cook uncovered for 12 minutes, stirring occasionally, until the sauce is creamy and the plantain is tender.

6. 6

   6. Turn off the heat and stir in the lime juice and most of the fresh cilantro, reserving a little for serving. Taste and adjust salt and pepper if needed.

7. 7

   7. Serve hot, finished with the remaining cilantro. 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.