Ghanaian Kelewele Chickpea Bowl

Ingredients

• 3 very ripe plantains, peeled and cut into chunks
• 1 can chickpeas, drained
• 4 tbsp neutral oil, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp cayenne pepper
• 1/2 tsp ground nutmeg
• 1 ripe tomato, diced
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Use plantains that are yellow with heavy black patches and give under a thumb. Green or barely yellow plantains stay starchy and will never sweeten in the pan.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then stir the lime juice through it and leave it covered.
3. Toss the plantain chunks with the ginger, cayenne, nutmeg, half the garlic, and 1/2 teaspoon salt until every piece is coated, and let them sit for 5 minutes.
4. Heat 3 tablespoons of the oil in a wide skillet over medium-high heat until it shimmers.
5. Fry the plantain in a single uncrowded layer for 2 to 3 minutes per side, until deep golden brown and caramelised at the edges. Work in batches; a crowded pan steams them soft instead of crisping them.
6. Drain the kelewele on a rack, not paper, and salt lightly while hot.
7. Wipe the pan, add the remaining oil, and cook the onion for 4 minutes, then the remaining garlic for 30 seconds. Add the tomato and chickpeas and cook for 5 minutes, crushing a few chickpeas, until hot and lightly saucy.
8. Spoon the rice into bowls, add the chickpeas, and pile the hot kelewele on top. Finish with cilantro and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.