Chickpea and vegetable rice bowl
Ingredients
serves 2
- 150g rice
- 1 400g chickpeas, drained and rinsed
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp turmeric
- 6 baby corn
- ½ broccoli, chopped
- ½ tbsp olive oil
- 2 carrots, sliced
- Drizzle of teriyaki sauce
Directions
- Cook the rice. Preheat the oven 180C. Prepare a baking tray with baking paper.
- Heat a pan and add the chickpeas. Cook on a medium heat for 5 minutes. Add the spices and toss to coat. Cook for another 5-10 minutes until crispy.
- Place the broccoli on the baking tray and coat with the oil. Add the baby corn to the tray. Roast for 10-15 minutes.
- Assemble the rice bowl and top with a drizzle of teriyaki or your favourite sauce.