Creamy Chickpea Coconut Moqueca with Lime Rice

Instructions

1. 1

   Rinse the long-grain white rice under cold water until the water runs almost clear. Place it in a saucepan with 480 ml (2 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

2. 2

   While the rice cooks, heat a wide pot or deep skillet over medium heat. Add the olive oil and dendê oil. Add the yellow onion, red bell pepper, and yellow bell pepper, and cook for 6 to 8 minutes until softened but not overly browned.

3. 3

   Add the minced garlic, sweet paprika, ground cumin, and red pepper flakes. Cook for 1 minute, stirring, to release the aromas without burning the garlic.

4. 4

   Add the chopped tomatoes, vegetable broth, 30 ml (2 tbsp) of the lime juice, 3 g (1/2 tsp) salt, and the black pepper. Cook over medium heat for 5 minutes until the tomatoes partially break down into a saucy base.

5. 5

   Stir in the cooked chickpeas and coconut milk. Mix gently and simmer over low heat for 12 to 15 minutes, stirring occasionally, until the broth thickens slightly and the flavors come together.

6. 6

   Turn off the heat and add half of the chopped fresh cilantro. Taste and adjust with the remaining salt if needed.

7. 7

   Fluff the rice with a fork. Mix in the lime zest, the remaining lime juice, and half of the remaining cilantro to perfume the rice.

8. 8

   Serve the chickpea moqueca hot over or alongside the lime rice. Finish with the rest of the cilantro on top. If you prefer an oven-finished presentation, you can transfer the moqueca to an oven-safe dish and warm it for 10 minutes at 350°F (175°C) before serving.