Cuban Mushroom and Chickpea Ropa Vieja with Garlic Rice and Roasted Sweet Plantain

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the ripe plantains on a baking tray, brush them with 1 tablespoon olive oil, and sprinkle the brown sugar over the cut sides. Roast for 20 to 25 minutes at 220°C / 425°F, flipping halfway through, until golden and tender.

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   2. Meanwhile, heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium heat. Add the shredded oyster mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and black pepper. Remove the mushrooms and set aside.

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   3. In the same skillet, add the remaining tablespoon of olive oil. Add the white onion, red bell pepper, and green bell pepper. Cook over medium heat for 6 to 7 minutes until softened. Add 6 minced garlic cloves, ground cumin, dried oregano, and smoked paprika; cook 1 minute more until fragrant.

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   4. Add the tomato paste and cook it for 1 minute, stirring well. Stir in the crushed tomato, orange juice, lime juice, 240 ml / 1 cup vegetable broth, bay leaf, green olives, and capers. Mix and bring to a gentle simmer.

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   5. Return the mushrooms to the skillet and add the cooked chickpeas. Reduce to medium-low heat and cook for 15 minutes, stirring once or twice, until the sauce thickens and the mushrooms are very tender. Adjust with the remaining salt and more black pepper to taste. Remove the bay leaf.

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   6. For the garlic rice, heat a medium saucepan over medium heat and add 2 tablespoons of the cooking liquid from the stew, or 2 tablespoons water if you prefer a lighter version. Add the remaining 2 garlic cloves, finely minced, and cook for 30 seconds without browning.

7. 7

   7. Add the long-grain white rice to the saucepan and stir for 1 minute to coat the grains with the garlic. Pour in 120 ml / 1/2 cup vegetable broth and 240 ml / 1 cup water. Add a pinch of salt, bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   8. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork. Stir the chopped fresh cilantro into the mushroom and chickpea stew, reserving a little for serving.

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   9. Serve a base of garlic rice, spoon the mushroom and chickpea ropa vieja over the top, and add the roasted sweet plantains on the side. Finish with the reserved fresh cilantro.

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    10. If reheating, warm over medium-low heat or in a covered oven at 160°C / 325°F until heated through, adding 1 tablespoon of water to the stew if it has thickened too much.