Also known as ‘Anytime Bowl’ this recipe combines rice and any veg with a tasty dressing and a crunchy topping.
Method
- Spiced chickpeas: In a mug or jar, mix together the spices, the lemon juice, golden syrup and soy sauce. Put it aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chickpeas and fry, stirring with a wooden spoon until they start to turn gold and pop around a bit. This will take 3 to 5 minutes.
- Pour the lemon juice mixture over the chickpeas and fry, stir in and fry together for 30 seconds to let the mixture evaporate a bit. Turn off the heat.
- Dressing: Mix all the ingredients together in a small bowl until it is smooth and creamy. You could also mix them in a clean jam jar, pop the lid on and shake well.
- Divide the chickpeas, rice and vegetables into two bowls and spoon your dressing over the top.
Ingredients
200g cooked rice
400g of mixed vegetables – these can be tinned, frozen and defrosted or fresh.
Whatever you have in your cupboard. Use heated up, cold or raw.
Spiced chickpeas:
1 tablespoon oil
400g cooked chickpeas
2 tablespoons lemon juice
1 teaspoon golden syrup or honey
1 teaspoon soy sauce
2 teaspoons coriander
2 teaspoon ground cumin
1/2 teaspoon chilli powder
For the dressing:
2 tablespoons peanut butter or brown sauce
3 tablespoons warm water
1 tablespoon lemon juice or vinegar
1 tablespoon oil
1 tablespoon soy sauce
2 cloves garlic, chopped
Chef’s tip: Add 2 teaspoons smoked paprika to the chickpeas for extra flavour. For additional protein add any cooked or tinned meat or fish, nuts or seeds or a boiled egg.
Nutrition tip: Chickpeas are a good source of plant-based protein and are high in fibre. This great combination slows down digestion which keeps us fuller for longer. They are also great for gut health.
