Baiana Inspired Veggie Moqueca

In the meantime, Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

peel and grate the garlic (or use a garlic press).

Halve the chilli lengthways, deseed, then finely chop.

Zest and quarter the lime into wedges. Finely chop the coriander (stalks and all).

Drain and rinse the chickpeas.

Heat a drizzle of oil in a large deep saucepan on medium heat. 

Once hot, add the pepper and fry until softened, stirring occasionaly, 8-10 mins. 

Once the pepper has softened, add the garlic, ginger puree, turmeric, half of the chopped chilli (add less if you'd prefer things milder) and season generously with pepper. Fry until frangrant, 1-2 mins. 

Stir in the coconut milk, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts) and bring to the boil. 

Add the chickpeas, reduce the heat and simmer until thickend and the chickpeas are tender, 8-10 mins. 

Once everything is cooked, stir in the roasted veg, half the lime zest and a good squeeze of lime juice.

Taste and season with more lime juice, salt and pepper if needed. Add a splash of water if it's a little thick.