Brazilian coconut chickpea moqueca

Name: Brazilian coconut chickpea moqueca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ml Olive oil; 1 Onions, sliced; 2 Peppers, red and yellow, sliced; 0.2 Garlic, 3 cloves, crushed; 3 g Smoked paprika; 2 g Ground cumin; 1 Fresh chillies, deseeded and chopped, optional; 3 Tomatoes, chopped; 400 g Sweet potatoes, peeled, in 2cm chunks; 800 g Chickpeas, 2 tins, drained; 400 ml Coconut milk; 2 Limes; 20 g Fresh coriander, chopped; 4 g Salt; 300 g Basmati rice

Moqueca is a bright, coconutty stew from Bahia in Brazil, usually made with fish. This plant-based version uses chickpeas and sweet potato, with lots of peppers, lime and coriander.

Ingredients

30 ml Olive oil
1 Onions, sliced
2 Peppers, red and yellow, sliced
0.2 Garlic, 3 cloves, crushed
3 g Smoked paprika
2 g Ground cumin
1 Fresh chillies, deseeded and chopped, optional
3 Tomatoes, chopped
400 g Sweet potatoes, peeled, in 2cm chunks
800 g Chickpeas, 2 tins, drained
400 ml Coconut milk
2 Limes
20 g Fresh coriander, chopped
4 g Salt
300 g Basmati rice

Method

Heat the oil in a large pan and soften the onion and peppers.
Stir in the garlic, paprika, cumin and chilli (if using) for a minute, then add the tomatoes and cook until soft.
Add the sweet potato, chickpeas, coconut milk, salt and 150ml water. Cover and simmer until the sweet potato is tender.
Rinse the rice and boil it in plenty of salted water, then drain and leave covered.
Squeeze in the juice of 1 lime, stir in most of the coriander and check the seasoning. Serve over rice with lime wedges and the rest of the coriander.