Light Chickpea and Heart of Palm Moqueca with Lime Rice and Crispy Banana Farofa

Instructions

1. 1

   1. Place the rice in a medium saucepan with 480 ml (2 cups) water, 3 g (1/2 tsp) salt, and 15 ml (1 tbsp) olive oil. Bring to a boil over medium-high heat, then lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with the zest of 1 lime and 15 ml (1 tbsp) juice.

2. 2

   2. While the rice cooks, heat 15 ml (1 tbsp) olive oil in a wide skillet or shallow pot over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, red bell pepper, and yellow bell pepper; cook for 5 minutes, stirring.

3. 3

   3. Add the tomato, sweet paprika, cumin, 4 g (3/4 tsp) salt, and black pepper. Cook for 5 minutes until the tomato breaks down into a juicy base.

4. 4

   4. Add the cooked chickpeas, hearts of palm, coconut milk, and vegetable broth. Mix well and simmer over medium-low heat for 12 minutes, without boiling aggressively, until the moqueca is creamy and fragrant.

5. 5

   5. Add 15 ml (1 tbsp) lime juice and half of the fresh cilantro. Taste and adjust with the remaining salt if needed. Keep warm over very low heat.

6. 6

   6. For the farofa, heat a small skillet over medium heat and add the plant butter or 15 ml (1 tbsp) olive oil. Add the diced banana and cook for 2 minutes to lightly brown it without letting it fall apart.

7. 7

   7. Add the manioc flour to the banana skillet and cook for 3 to 4 minutes, stirring constantly, until golden, loose, and crisp. Remove from the heat.

8. 8

   8. If you want to warm the plates, place them for 5 minutes in an oven preheated to 200°F (95°C).

9. 9

   9. Serve a base of lime rice, spoon the chickpea and heart of palm moqueca over it, and finish with the crispy farofa and remaining cilantro. Serve with wedges from the remaining lime.