Moqueca-Inspired Veggie Bowl with Coconut Milk and Tomato

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 ½ tbsp Palm oil
• 1 large Red pepper
• 1 medium Courgette
• 2 medium Tomato, ripe
• 1 ½ tsp Ground cumin
• ½ tsp Chili flakes
• 400 g Canned chickpeas
• 400 ml Coconut milk
• 1 large Lime
• 15 g Fresh coriander

1. Rinse the basmati rice until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and finely chop the yellow onion, then peel and finely chop the garlic. Deseed and slice the red pepper, then cut the courgette into bite-size chunks. Chop the tomatoes.
3. Heat the palm oil in a large frying pan over a medium heat. Add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the red pepper and courgette, then cook for 5 minutes, stirring, until the vegetables start to soften. Stir in the tomatoes, ground cumin and chili flakes and cook for 2 minutes to bring the flavours together. Add a splash of water if it looks dry.
5. Drain and rinse the canned chickpeas, then stir them into the pan. Pour in the coconut milk and bring to a gentle simmer, then cook for 10 to 12 minutes until the vegetables are tender and the sauce is lightly thickened. Season with the remaining fine sea salt to taste.
6. Finely chop most of the fresh coriander, reserving a little to finish. Cut the lime in half and squeeze in half the juice, then taste and add more if you like it brighter. Fluff the rice, divide between bowls, spoon over the moqueca-style stew, and finish with the reserved coriander.

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