Kiribati Pumpkin Coconut Rice Bowl

Ingredients

• 1 lb pumpkin or butternut squash, peeled and cubed
• 1 1/2 cups rice
• 1 can chickpeas, drained
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 1 cup vegetable stock or water
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain it well.
2. Heat the oil in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
3. Add the drained rice and stir for 1 minute so every grain is coated in the aromatic oil.
4. Pour in the coconut milk, the stock, and the salt, and scatter the pumpkin cubes over the surface without stirring them in.
5. Bring just to a boil, then cover, reduce to the lowest heat, and cook for 15 minutes. Coconut milk scorches easily, so keep the heat as low as it will go and resist lifting the lid.
6. Scatter the chickpeas over the top, replace the lid, and cook for 3 minutes more.
7. Take the pan off the heat and leave it covered for 10 minutes. The pumpkin finishes steaming in the residual heat, which keeps the cubes intact instead of collapsing into the rice.
8. Fold everything together gently with a fork, stir in the lime juice, and serve with the cilantro and lime wedges.

Allergen note: Contains coconut.

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