Brazilian Coconut Chickpea Stew
This is a super simple recipe that is a variation of a Brazilian Fish Stew (Moqueca Baiana) made with coconut milk, paprika, and cumin. It is creamy and rich and reminiscent of a curry, but much simpler to make. This vegetarian version was adapted by Nagi over at Recipe Tin Eats. I love all things chickpeas, so I don’t have to be convinced, but she notes that this recipe does indeed turn a dull can of chickpeas into something much more enticing!
Brazilian cuisine is a blend of many influences including European, African, and Japanese food culture and cooking styles. A vegetarian version of this stew is just one more iteration ina long line of inflcuences, Wikipedia notes, “Moqueca baiana was developed in the state of Bahia, Brazil. It was further influenced by African and Portuguese cuisines by adding dendê palm oil and coconut milk, respectively. Traditional ingredients remain the same with the dish typically garnished with chopped coriander, then served with rice and farofa.”
I love finding vegetarian versions of classic dishes that still maintain the key favors and essence of the original. You will love this one!
Brazilian Coconut Chickpea Stew
1 ½ tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, cut into strips
2 (15 oz) cans chickpeas, drained
14oz coconut milk
14oz can crushed tomato
1 cup vegetable broth
1 tablespoon paprika
1 tablespoon cumin
½ - 1 teaspoon cayenne pepper
1 ½ teaspoons sugar
½ teaspoon salt or to taste
8 ounces spinach, roughly chopped or baby spinach
3 tablespoons cilantro, roughly chopped, plus more for serving
1 tablespoon lime juice, plus extra wedges for serving
Cooked Rice for serving
1. Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
2. Add sliced bell pepper, cook for 2 minutes until softened and onion is translucent.
3. Add remaining ingredients except baby spinach. Stir, bring to simmer then lower to medium-low to simmer gently. Simmer 12 - 15 minutes.
4. Stir in spinach until just wilted, then stir in cilantro and lime juice. Add more salt if needed.
5. Serve over rice with an optional extra sprinkle of cilantro and squeeze of lime if you want!
Adapted from Recipe Tin Eats
Brazilian Style White Rice
1 tablespoon vegetable oil
1 cup long-grain white rice, washed
2 cups water
Pinch of salt
1. Put the water to boil in a tea kettle or pot.
2. In a large pot, heat the vegetable oil over medium high heat, add the washed rice and cook, stirring occasionally so it doesn't burn, until it gets translucent at the ends.
3. Add the boiling water and the salt, cover and lower the heat to the lowest setting. Cook for 20 minutes or until there's no more water in the bottom.
4. Turn the heat off and lift the cover slightly. Let the rice sit untouched for 5 more minutes.
5. Fluff the rice with a fork and serve.
Optionally you can sauté some onion and garlic with the oil before adding the rice, and then cook as directed.
