Vegan plantain and chickpea coconut moqueca

Ingredients

For 1 serving

• Plantain120 g
• Cooked chickpeas130 g
• Coconut milk60 ml
• Bell peppers120 g
• Tomatoes150 g
• Onion60 g
• Garlic1 clove
• Paprika1 teaspoon
• Lime juice15 ml
• Cilantro8 g
• Extra virgin olive oil5 g
• Saltto taste

In season: July – September

Method

1. Chop the onion and garlic, cut the peppers into strips and the tomatoes into pieces. Peel the plantain and slice it into roughly 1 cm rounds.
2. Heat the oil in a casserole over medium heat and fry the onion, garlic and peppers with the paprika for 5 minutes, until soft.
3. Add the tomatoes, plantain and drained chickpeas with a pinch of salt and cook for 5 minutes, stirring gently, until the tomatoes start to break down.
4. Pour in the coconut milk and half a glass of water, cover and cook over low heat for 15 minutes, until the plantain is tender and the sauce creamy.
5. Turn off the heat, add the lime juice and finish with torn coriander.