Crispy Chickpea & Tomato Bowl

• Steamed Rice(250 g)
• Olive oil(3 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Cherry Tomatoes(400 g)
• Canned Chickpeas(800 g)
• Tomato paste(1 tbsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Baby Spinach(120 g)
• Lemon(1)
• Fresh basil(15 g)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {White rice}. Finely chop the {Onion}, mince the {Garlic}, halve the {Cherry Tomatoes}, drain and dry the {Canned Chickpeas}, zest and juice the {Lemon}, and roughly tear the {Fresh basil}.

   ~8 min

2. 2

   Add the {White rice} to a saucepan with 500ml water and 1/2 tsp of the {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

3. 3

   Meanwhile, heat 2 tbsp of the {Olive oil} in a large frying pan over medium-high heat. Add the {Canned Chickpeas}, {Oregano}, {Chili flakes}, 1/2 tsp of the {Salt}, and the {Black pepper}. Cook, stirring occasionally, until the chickpeas are golden and crisp at the edges.

   ~8 min

4. 4

   Add the remaining 1 tbsp of the {Olive oil}, then the {Onion} and {Garlic}. Cook for 2 minutes until softened. Stir in the {Tomato paste} and {Cherry Tomatoes}, and cook until the tomatoes turn jammy and release their juices. Add the {Baby Spinach} and cook just until wilted.

   ~6 min

5. 5

   Fluff the cooked {White rice} and toss it into the pan with the chickpea mixture. Add the {Lemon} zest and most of the {Lemon} juice, then toss until everything is evenly mixed and glossy. Taste and add more of the {Salt} if needed.

   ~2 min

6. 6

   Divide into bowls and finish with the {Fresh basil} and a final squeeze of the remaining {Lemon} juice.

   ~0 min