Step 1

In a skillet, roast the coriander seeds, cumin seeds, peppercorns, mustard seeds, ground cloves, fennel seeds, fenugreek seeds and turmeric until a couple of shades darker and fragrant. Process to a coarse powder in a spice grinder and set aside.

Step 2

Heat the oil. Add the onions and garlic and saute until translucent. Then add the chili pepper, thyme and powdered spices and stir in.

Step 3

Add the chickpeas and potatoes with 2 cups water. Bring to a boil, cover the pot and let the curry simmer for 20 minutes or until the potatoes are tender. At any point, if the curry looks too dry, add some water.

Step 4

After the potatoes are tender, add salt and turn off heat. Garnish with cilantro if you desire.

Step 5

Heat the oil in a saucepan or skillet. Add the onions and garlic and thyme and cook until the onions are translucent.

Step 6

Stir in the ground cloves, the chili pepper, and thyme and mix well. Add the rice and stir until it turns opaque. Add the coconut milk and 1/2 cup water along with salt. The water should taste a little saltier than you would like your rice to be.

Step 7

Once the water starts to boil, cover the pot, turn heat to low, and let the rice cook 20 minutes. Turn off the heat and let the rice stand, undisturbed, at least 10 minutes more.

Step 8

Preheat oven to 400 degrees.

Step 9

In a bowl, toss the plantains together with the adobo, paprika if using, and salt.

Step 10

Place the plantain slices, without overlap, on a baking sheet and bake for 20 minutes in the preheated oven. Flip the slices over halfway through baking.

Step 11

To make your bowl, scoop rice into the bowl, top with the chickpea curry, and with the plantain slices. Add some more fresh thyme or cilantro to the bowl if you wish. I also love adding slices of fresh avocado for more nutrition and texture.