Creamy Chickpea and Hearts of Palm Moqueca with Toasted Coconut Rice

Instructions

1. 1

   1. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed long-grain white rice and the unsweetened shredded coconut, and toast for 2 to 3 minutes, stirring, until the coconut is lightly golden and the rice is well coated.

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   2. Add the water and 1/2 teaspoon of the salt to the rice. Once it comes to a boil, reduce the heat to low, cover, and cook for 15 minutes, or until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   3. While the rice cooks, heat 1 tablespoon of the dendê oil in a deep skillet or wide pot over medium heat. Add the onion and cook for 4 minutes until softened.

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   4. Add the garlic, sweet paprika, ground cumin, and red pepper flakes. Cook for 30 seconds, stirring, to perfume the oil without burning the garlic.

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   5. Add the red bell pepper, yellow bell pepper, 1/2 teaspoon salt, and the black pepper. Cook for 5 to 6 minutes, until the peppers are tender but still slightly textured.

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   6. Add the crushed tomato and cook for 3 minutes to deepen its flavor. Pour in the coconut milk and vegetable broth, stir well, and bring to a gentle simmer.

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   7. Add the cooked chickpeas and the hearts of palm. Cook over medium-low heat for 8 to 10 minutes, stirring carefully, until the sauce is creamy and slightly reduced.

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   8. Stir in the remaining dendê oil, the lime zest, 2 tablespoons of the lime juice, most of the fresh cilantro, and half of the scallions. Taste and adjust with the remaining salt if needed.

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   9. Uncover the rice and fluff it with a fork. Serve the toasted coconut rice as a base or alongside the creamy moqueca.

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    10. Finish each portion with the remaining scallions and fresh cilantro on top. Serve hot. If you prefer to hold the dish warm in the oven, keep it covered at 200 °F / 95 °C for up to 15 minutes without letting it boil.