Chickpea and edamame rice bowl

Ingredients

serves 2

• 100g rice
• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 clove garlic, minced
• Small piece of ginger, minced
• 1 tsp turmeric
• ½ tsp cumin
• ¼ tsp sea salt
• ⅔ 400g can chickpeas, drained and rinsed
• 120g edamame beans
• Juice of ½ lemon
• 100g spinach
• 1 tbsp tahini
• 100ml soya milk
• Handful fresh coriander, chopped

Directions

1. Cook the rice.
2. In a large pan, heat the olive oil. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for another 2 minutes. Add the turmeric, cumin and sea salt, then cook for another minute.
3. Stir in the chickpeas, edamame beans, lemon juice, spinach, tahini and soya milk. Simmer for 5-10 minutes, stirring often, the spinach has wilted. Store in the coriander. Serve with the rice.