Morena Moqueca with Chickpeas, Roasted Tomato and Coconut Rice with Brazil Nuts

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the tomatoes cut side up on a tray, add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes, until golden and juicy.

2. 2

   2. While the tomatoes roast, make the coconut rice. In a medium saucepan, combine the rice, 200 ml coconut milk, 240 ml water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   3. In a wide skillet or casserole, heat the remaining tablespoon of olive oil with the dendê oil over medium heat. Add the remaining onion, garlic, red bell pepper, and yellow bell pepper. Cook for 6 to 8 minutes until the onion is soft and the peppers are tender.

4. 4

   4. Stir in the cumin, sweet paprika, and red pepper flakes. Cook for 30 seconds to bloom the spices. Add the cooked chickpeas, half of the chopped cilantro, the lime juice, the remaining 200 ml coconut milk, and the remaining 120 ml water.

5. 5

   5. Remove the roasted tomatoes from the oven, roughly chop them with all their juices, and add them to the pan. Season with the remaining salt and pepper. Simmer over medium-low heat for 10 minutes, stirring occasionally, until you have a thick, fragrant moqueca.

6. 6

   6. Lightly toast the chopped Brazil nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often so they do not burn. Remove from the heat.

7. 7

   7. Fluff the coconut rice with a fork. Serve a bed of rice on each plate, spoon the chickpea moqueca on top, and finish with the toasted Brazil nuts and the remaining fresh cilantro.

8. 8

   8. For a deeper presentation, let the moqueca rest for 2 minutes before serving so the flavors meld further.