Speedy Spiced Chickpea Tomato Bowl

Ingredients

For 2 portions

• 🫘 400g chickpeas, canned
• 🍅 150g tomato
• 🧅 0.5 medium onions
• 🧄 2 cloves garlic
• 🏺 10ml olive oil
• 🌿 2g cumin powder
• 🪴 2g turmeric
• 🌿 0.25 Tsp chilli powder
• 🧂 0.5 Tsp salt
• 🍋 15ml lime juice
• 🌿 15g fresh coriander
• 🍚 150g rice (dry)
• 🥤 400ml tap water

Method

1. Rinse the rice, put it in a pot with 300 ml of the water, bring to the boil, cover and cook on the lowest heat for 15 minutes. Rest, covered, while you make the chickpeas.
2. Drain and rinse the chickpeas. Finely chop the onion, mince the garlic and chop the tomato and coriander.
3. Warm the oil in a pan over medium heat. Cook the onion for 4–5 minutes until soft, then add the garlic for 30 seconds.
4. Add the cumin, turmeric and chilli powder and fry for 20–30 seconds until fragrant.
5. Add the tomato and cook for 2–3 minutes until it softens and breaks down.
6. Tip in the chickpeas with the remaining 100 ml water and the salt. Simmer for 8–10 minutes, stirring and lightly crushing a few chickpeas, until the sauce thickens and coats them.
7. Stir in the lime juice and taste for salt.
8. Serve over the rice, topped with plenty of coriander (and a few chopped pistachios or toasted seeds for crunch, if you like).