Chickpea Rice & Bean Bowl

Prep Drain and rinse chickpeas and kidney beans. Peel and julienne carrot into matchsticks. Finely dice 1 small onion for plov and 1/2 onion for hogao. Mince garlic. Dice tomato. Chop dried apricots into raisin-sized pieces. Peel and slice plantain into 1.5cm rounds on the bias. Slice avocado. Cut lime into wedges. Pick cilantro leaves.

Build 1 Heat 3 tbsp olive oil in a heavy lidded pan over medium-high 90 seconds. Add cumin seeds and toast 30 seconds until fragrant. Add the plov onion and cook 4 minutes until soft and gold at the edges. Stir in carrot, half the garlic, coriander, turmeric, salt, and pepper 90 seconds until vegetables glisten.

Simmer Scatter rice across the pan and stir 60 seconds. Add chickpeas, dried apricots, and 200ml water. Bring to a boil, reduce to lowest heat, cover, and simmer 18 minutes until liquid is absorbed and rice is tender.

Build 2 Heat 1 tbsp olive oil in a small saucepan over medium 60 seconds. Add hogao onion and cook 3 minutes until soft. Stir in tomato, remaining garlic, cumin, paprika, oregano, and 0.25 tsp salt 90 seconds. Add kidney beans and 120ml water, reduce to low, and simmer 8 minutes until the sauce thickens and clings to the beans.

Build 3 Mix masa harina, warm water, and 0.25 tsp salt in a bowl to a soft dough. Knead 60 seconds, shape into a 10cm disc 1cm thick. Heat 1 tbsp olive oil in a small skillet over medium and cook the arepa 4 minutes per side until edges turn golden and the disc sounds hollow when tapped.

Sear Heat 2 tbsp neutral oil in a small skillet over medium-high 60 seconds. Fry plantain rounds 2 minutes per side until deep gold with caramelized edges. Drain on paper towels.

Plate Fluff plov with a fork and mound on one side of a wide bowl. Spoon bandeja red beans alongside. Tuck fried plantain and avocado slices around the edge. Lay the warm arepa wedge at the side, scatter cilantro across the top, and serve with lime wedges for squeezing.