Chickpea and edamame rice bowl

Chickpea and edamame rice bowl

Ingredients

serves 2
  • •100g rice
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •½ tbsp fresh ginger, minced
  • •1 tsp turmeric
  • •½ tsp cumin
  • •¼ tsp sea salt, to taste
  • •120g chickpeas
  • •120g frozen edamame
  • •1 tbsp tahini
  • •100ml soya milk
  • •2–4 tbsp water
  • •100g spinach
  • •Juice of ½ lemon
  • •Small handful fresh coriander, chopped

  • Any 1–2 veggies:

  • •50g baby corn, chopped
  • •50g sugar snap peas
  • •50g broccolini, chopped

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 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 1 minute. Add the turmeric, cumin and salt and cook for another minute.
  3. 3. Add the veggies and cook for 2–5 minutes.
  4. 4. Stir in the chickpeas, edamame, tahini and soya milk. Simmer for 5 minutes, stirring frequently. Add a few tbsp water as needed. Stir in the spinach until wilted.
  5. 5. Remove from the heat and stir in the lemon juice and coriander. Serve with the rice.
Baker Beanie Author

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