Chickpea and edamame rice bowl

mains
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. 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 another 2 minutes. Add the turmeric, cumin and sea salt, then cook for another minute.
  3. 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.
Baker Beanie Author

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