Vegetable chickpea rice bowl with tahini sauce

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

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