Spiced Plantain and Chickpea Stew with Coconut Rice
Description
The Spiced Plantain and Chickpea Stew with Coconut Rice is a visually stunning fusion of Afro-Indian flavors. The golden coconut rice serves as a bed for the hearty stew, which features tender plantains, chickpeas, and an array of aromatic spices. The vibrant colors of the vegetables, combined with the rich and creamy coconut rice, create a dish that not only tantalizes the taste buds but also celebrates the diversity and vibrancy of Afro-Indian cuisine.
Ingredients
Coconut Rice
Spiced Plantain and Chickpea Stew
Instructions
Coconut Rice
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Rinse the basmati rice under cold water until the water runs clear.
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In a saucepan, combine the rice, coconut milk, water, and salt.
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Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and has absorbed the liquid.
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Fluff the rice with a fork and set aside.
Spiced Plantain and Chickpea Stew
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In a large skillet, heat oil over medium heat. Add chopped onions and sauté until translucent.
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Add minced garlic, ground cumin, ground coriander, ground turmeric, smoked paprika, and cayenne pepper. Stir well to coat the onions in the spices.
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Add sliced plantains, diced tomatoes, and diced bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
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Pour in the vegetable broth and coconut milk. Bring the stew to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
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Add drained chickpeas to the stew and cook for an additional 5 minutes.
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Season with salt and pepper to taste.
Assembling
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Spoon a generous portion of coconut rice onto each plate.
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Ladle the Spiced Plantain and Chickpea Stew over the rice.
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Garnish with fresh cilantro.
