Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

Cut the jalapeno in half from top to bottom. Use the tip of the knife to scrape out the seeds. Cut the pepper into long, thin strips, then cut across the strips to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice them. Wash your hands immediately after handling hot peppers and avoid touching your eyes.

Cut the bell pepper in half and scoop out the seeds and membrane. Cut the pepper into strips, then cut across to dice.

Open the chickpeas and strain over a sink and rinse under cold water.

Open the can of tomatoes and coconut milk.

Peel the garlic and grate finely using the rasp.

Remove the leaves of the parsley or cilantro from the stems, reserve a few leaves for garnish, and rock a knife back and forth overtop the remaining leaves until finely chopped.

Measure out the vegetable stock and rice.

Place the pot over medium heat and add the oil. Once the oil is shimmering add the onion, bell pepper, jalapeno, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason well with salt. Cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes.

Add the garlic, Moroccan spices, and curry powder and cook until fragrant, about 1 minute.

Turn the heat to high, and add the stock, chickpeas, and tomatoes. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat and simmer gently for 10 minutes, stirring occasionally.

Add the coconut milk, rice, and parsley or cilantro and cook until warmed through, about 5 minutes.

Serve hot with a Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish of parsley or cilantro.