Creamy Chickpea Moqueca with Coconut Lime Rice

Instructions

1. 1

   1. Rinse the rice under cold water until the water runs almost clear. In a medium saucepan, combine the rice with 240 ml (1 cup) coconut milk, 360 ml (1 1/2 cups) water, the lime zest, and 1/2 teaspoon salt. Bring to a boil over medium heat.

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   2. Once boiling, reduce the heat to low, cover, and cook the rice for 15 minutes. Turn off the heat and let it rest covered for 10 minutes. Fluff with a fork and stir in 1 tablespoon lime juice.

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   3. While the rice cooks, heat a deep skillet or large pot over medium heat. Add the olive oil and dendê oil. Cook half of the onion for 3 minutes until softened.

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   4. Stir in the garlic, sweet paprika, cumin, and red pepper flakes. Cook for 30 seconds, stirring, until fragrant but not browned.

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   5. Add the red and yellow bell peppers, the remaining onion, the tomatoes, 1/2 teaspoon salt, and the black pepper. Cook over medium heat for 8 minutes, stirring occasionally, until the tomatoes break down and the vegetables are tender.

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   6. Add the chickpeas, the remaining 160 ml (2/3 cup) coconut milk, and 1 tablespoon lime juice. Mix well and simmer on low heat for 10 minutes so the sauce thickens slightly and the flavors come together.

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   7. Stir in half of the cilantro and half of the scallions. Taste and adjust salt if needed. If you want to keep the moqueca warm before serving, transfer it to a 200°F (95°C) oven for up to 10 minutes.

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   8. Serve the moqueca hot over or alongside the coconut rice. Finish with the remaining cilantro and scallions on top.