Brazilian Pumpkin and Black-Eyed Pea Quibebe with Coconut Farofa and Roasted Red Onion

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the pumpkin and red onion on a sheet pan; toss them with 2 tbsp olive oil, half of the garlic, cumin, sweet paprika, salt, and black pepper.

2. 2

   Roast the pumpkin and onion for 25 minutes at 220°C / 425°F, stirring halfway through, until the pumpkin is tender and lightly caramelized on the edges.

3. 3

   Meanwhile, make the farofa. Melt the butter with 1 tbsp olive oil in a skillet over medium heat. Add the remaining garlic and cook for 30 seconds. Stir in the shredded coconut and cassava flour; cook for 4 to 6 minutes, stirring, until golden and crisp. Set aside.

4. 4

   Transfer two-thirds of the roasted pumpkin to a medium saucepan and add the coconut milk and vegetable broth. Cook over medium heat for 5 minutes, then mash with a spoon or potato masher until creamy but still rustic.

5. 5

   Add the cooked black-eyed peas, the remaining roasted pumpkin, and half of the roasted red onion to the saucepan. Cook 5 minutes more, stirring gently so the beans stay mostly intact.

6. 6

   Add the lime zest, 2 tbsp lime juice, the red pepper flakes if using, and the fresh cilantro. Adjust with salt and black pepper, and cook 1 more minute.

7. 7

   Serve the quibebe hot, topping it with the coconut farofa and the remaining roasted red onion. If desired, finish with a few extra drops of olive oil.