Jollof Rice with Plantains and Chickpeas

Ingredients

• 2 cups Rice
• 3 tablespoons Vegetable Oil
• 1 large Onion
• 1 large Bell Pepper
• about 790 g Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1/2 small Scotch Bonnet Pepper
• 1 tablespoon Curry Powder
• 1 teaspoon Dried Thyme
• 4 cups Vegetable Broth
• 2 large Plantains
• 1 can Chickpeas
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice under cold water until the water runs clear. Set aside.
2. 2Heat the vegetable oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. 3Stir in the crushed tomatoes, tomato paste, scotch bonnet pepper, curry powder, and dried thyme. Cook for 5 minutes more.
4. 4Add the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
5. 5While the rice is cooking, peel and slice the plantains. Fry in vegetable oil until golden brown.
6. 6Stir in the chickpeas into the rice. Season with salt and pepper to taste.
7. 7Serve the jollof rice with the fried plantains.

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