BETA
Roasted Plantain & Chickpea Moqueca
Golden plantain slices and chickpeas sit in a lime-bright coconut and pepper sauce with a side of rice.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Ripe plantain250 g
- Canned chickpeas drained240 g
- Bell pepper150 g
- Tomato200 g
- Onion100 g
- Garlic2 cloves
- Canned coconut milk180 ml
- Long grain rice120 g
- Olive oil1.5 tbsp
- Paprika1 tsp
- Lime1 whole
- Cilantro10 g
- Salt0.5 tsp
- Water310 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Contains coconut. Check packaged products for other allergens.
Method
Roast the plantain
Heat a conventional oven to 220°C (425°F). Peel a yellow plantain with black patches, weigh 250 g flesh and slice diagonally 1.5 cm thick. Toss with 0.5 tbsp oil, spread on a lined tray and roast for 20–25 minutes, turning halfway, until golden and soft.
Cook the rice
While the plantain roasts, rinse rice and drain. Place in a saucepan with 260 ml water and 0.125 tsp salt. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off heat for 10 minutes.
Soften the sauce base
While the rice cooks and rests, slice onion and deseeded pepper thinly; dice tomatoes and mince garlic. Heat remaining 1 tbsp oil in a wide pan over medium heat. Cook onion and pepper for 7 minutes, then add garlic and paprika for 30 seconds.
Simmer the chickpeas
Add tomatoes, coconut milk, remaining 50 ml water and remaining salt. Rinse and drain chickpeas, weigh 240 g and add. Simmer uncovered for 12–15 minutes until tomatoes soften and the sauce coats the chickpeas.
Bring together
Fold roasted plantain gently into the sauce and heat for 2 minutes. Chop cilantro and add with 1 tbsp lime juice off the heat. Serve alongside rice with the rest of the lime in wedges.
Choose ripe but still firm plantain, not a green starchy one or a soft dessert banana.
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