Mexican Chickpea Rice Bowl

While the veggies are roasting, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a pinch of salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain sweetcorn (see ingredients). Drain and rinse chickpeas. Roughly chop tomato, cucumber and herbs. Zest lime to get a generous pinch, then slice into wedges.

Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Set aside to cool in a medium bowl. To the bowl with the sweetcorn, add tomato, cucumber, a generous squeeze of lime juice and a pinch of salt and pepper and toss to combine. In a small bowl, combine sour cream, lime zest and a pinch of salt.

TIP: Cover the pan with a lid if the kernels are “popping” out.

TIP: Add more or less lime juice to taste.

Return the frying pan to medium heat with a drizzle of olive oil. Cook tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce), vegetable stock powder, then bring to a simmer, cook until tender, 3-4 minutes. Using a potato masher or a fork, lightly crush chickpeas. Stir through roasted veggies then season to taste.

TIP: Add a splash more water if the sauce looks too thick.