Mild Chickpea and Hearts of Palm Moqueca with Coconut Rice and Plantain Farofa

Name: Mild Chickpea and Hearts of Palm Moqueca with Coconut Rice and Plantain Farofa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 14 oz cooked chickpeas, drained; 10.5 oz hearts of palm, sliced; 2 cups ripe tomatoes, diced; 1 1/2 cups yellow onion, thinly sliced; 1 cup red bell pepper, sliced; 1 cup yellow bell pepper, sliced; 1 tbsp garlic, minced; 1 2/3 cups coconut milk; 3 tbsp olive oil; 1 tbsp dendê oil; 1 cup vegetable broth; 2 tbsp lime juice; 1/2 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp sweet paprika; 1 small red chili, thinly sliced; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup long-grain white rice; 1 cup water; 1 leaf bay leaf; 1 cup firm ripe plantain, small dice; 3/4 cup cassava flour; 1 tbsp plant-based butter or oil

An original recipe inspired by Brazil’s coastal flavors: a mild, fragrant stew of chickpeas, hearts of palm, peppers, and tomato in coconut milk, served with coconut rice and a crisp ripe plantain and cassava farofa.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianVeganGluten-FreeDairy-Free

Ingredients

Adjust servings

400 g cooked chickpeas, drained (for the moqueca)
300 g hearts of palm, sliced (escurridos)
300 g ripe tomatoes, diced (divided)
180 g yellow onion, thinly sliced (divided)
150 g red bell pepper, sliced
150 g yellow bell pepper, sliced
18 g garlic, minced (divided)
400 ml coconut milk (divided)
45 ml olive oil (divided)
15 ml dendê oil (optional pero recomendado)
240 ml vegetable broth
30 ml lime juice (divided)
20 g fresh cilantro, chopped (divided)
2 g ground cumin
2 g sweet paprika
8 g red chili, thinly sliced (optional)
8 g salt (or to taste, divided)
2 g black pepper (divided)
200 g long-grain white rice (enjuagado)
240 ml water (for the arroz)
1 unit bay leaf
180 g firm ripe plantain, small dice (for the farofa)
90 g cassava flour (for the farofa)
15 g plant-based butter or oil (for the farofa)

Nutrition facts

per serving

572 kcal

Calories

12.8 g

Protein

73.4 g

Carbs

26.1 g

Fat

11.2 g

Fiber

62.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Rinse the rice under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the minced garlic and sauté for 30 seconds. Stir in the rice, 120 ml (1/2 cup) coconut milk, 240 ml (1 cup) water, the bay leaf, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.
2
2. Remove the rice from the heat and let it rest, covered, for 10 minutes. Discard the bay leaf and fluff with a fork just before serving.
3
3. While the rice cooks, heat a large skillet or wide pot over medium heat with 2 tablespoons olive oil. Add the onion, red bell pepper, yellow bell pepper, and the remaining garlic. Cook for 5 to 6 minutes until the vegetables are tender but still vibrant.
4
4. Add the cumin, sweet paprika, and, if using, the red chili. Stir for 30 seconds. Add two-thirds of the diced tomatoes and cook for 3 minutes so they soften slightly.
5
5. Add the chickpeas, hearts of palm, vegetable broth, the remaining coconut milk, and the dendê oil. Season with the remaining salt and black pepper. Simmer over medium-low heat, uncovered, for 12 to 15 minutes until fragrant and slightly thickened.
6
6. Add 1 tablespoon lime juice and half of the chopped cilantro to the moqueca. Taste and adjust salt if needed. Keep warm over very low heat.
7
7. For the farofa, heat another skillet over medium heat with the plant-based butter or oil. Add the ripe plantain and cook for 2 to 3 minutes, stirring gently, until browned around the edges.
8
8. Add the cassava flour to the plantain skillet and stir for 3 to 4 minutes until toasted and crisp. Add a pinch of salt and the remaining lime juice, then mix. Remove from the heat.
9
9. Combine the remaining tomatoes with the rest of the cilantro and a pinch of salt for a fresh, juicy finishing mixture.
10
10. Serve a base of coconut rice, top with the chickpea and hearts of palm moqueca, finish with the fresh tomato-cilantro mixture, and sprinkle the plantain farofa over the top or on the side.
11
11. If you prefer an oven-held presentation, transfer the moqueca to a baking dish and keep it for 10 minutes in a preheated oven at 180°C / 350°F before serving, just to hold the heat; then serve with the rice and farofa.

Chef tips

For deeper flavor, let the moqueca rest for 5 minutes before serving. Use full-fat coconut milk for a silkier texture, and do not over-toast the cassava flour or it may become bitter.

Substitutions

You can substitute cooked black-eyed peas for the chickpeas. If you cannot find hearts of palm, use sautéed zucchini in thick half-moons. Cilantro can be replaced with parsley, though the flavor will be less distinctly Brazilian. If you do not have dendê oil, add 1 extra teaspoon of sweet paprika and a small extra drizzle of olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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