Brown Moqueca of Chickpeas and Plantain with Toasted Coconut Rice

Instructions

1. 1

   1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the shredded coconut and toast for 1 to 2 minutes, stirring, until golden and fragrant. Stir in the rinsed rice for 1 minute, then add 240 ml (1 cup) coconut milk, 480 ml (2 cups) water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, heat the remaining 1 tablespoon olive oil and the dendê oil in a wide pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic, red bell pepper, yellow bell pepper, smoked paprika, cumin, and bay leaves; cook 3 minutes more, stirring often.

3. 3

   3. Add the chopped tomato and cook for 5 minutes until it breaks down slightly and forms a juicy base. Add the cooked chickpeas, vegetable broth, the remaining 160 ml coconut milk, 1/2 teaspoon salt, and black pepper. Stir well and simmer over medium-low heat for 8 minutes so the flavors meld.

4. 4

   4. Add the plantain and cook 6 to 8 minutes more, stirring gently, until tender but not falling apart and the sauce is creamy. Stir in the lime juice, lime zest, half of the cilantro, and half of the scallions. Remove the bay leaves and adjust salt if needed.

5. 5

   5. Uncover the rice and fluff it with a fork. Gently mix to distribute the toasted coconut evenly.

6. 6

   6. Serve the brown chickpea moqueca in shallow bowls with the toasted coconut rice on the side. Finish with the remaining cilantro and scallions on top. If you want to reheat it, do so over low heat or in a 300°F (150°C) oven until hot throughout.