Vegetable chickpea rice bowl with tahini sauce

Ingredients

2

• 150g rice, rinsed
• 2 tbsp sesame oil
• 1 garlic clove, crushed
• 1 large carrot, sliced
• Handful baby corn
• Handful brocollini
• Any other veggies such as aubergine, cauliflower, mushrooms, courgette
• 2 tbsp reduced sodium soy sauce
• 1 400g can chickpeas, drained and rinsed
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp turmeric
• 2 tbsp tahini
• ½ tbsp maple syrup
• Juice of ½ a lemon
• 30ml water, as needed

Directions

1. Cook the rice, adding 1 tbsp sesame oil to the water.
2. In a frying pan, add the chickpeas and spices. Toss together and cook on a medium-high heat until slightly crispy.
3. In another frying pan, heat 1 tbsp sesame oil, then add the garlic and cook for 1 minute. Add the veggies and cook for 5 minutes. Add the soy sauce and continue to cook until slightly softened.
4. To make the tahini sauce, in a small jug, whisk together the tahini, maple syrup, lemon juice and water.
5. Divide the rice between 2 bowls. Add the veggies and chickpeas. Serve with a drizzle of tahini sauce.