Mexican Prawns, Smashed Chickpeas & Garlic Rice
with Cherry Tomato & Pickled Onion Salsa
- Crustaceans
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
Don’t be fooled by the ‘smashed’ in our Mexican smashed chickpea bowl, this dish is tranquil and easy, perfect for any hectic weekday night. Soothing rice soaks up an ensemble of tastes from the pickled onion and spiced chickpeas. So don’t worry, you can sit back and relax into dinner tonight.
Ingredients
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Red Onion
2
Garlic
1 tin
Chickpeas
1
Fresh Chilli
1 packet
Snacking Tomatoes
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
¼ cup
vinegar (rice wine or white wine)
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a pinch of salt, stir, then 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!
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside.
• Finely chop cucumber. Halve cherry tomatoes. • Roughly chop baby leaves. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. • Add peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. • Lightly mash chickpeas with a fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.
• Meanwhile, drain pickled onion. • In a medium bowl, combine pickled onion, radish, cucumber and a drizzle of olive oil. Season to taste and toss to combine.
• Stir baby leaves through garlic rice. • Divide rice between bowls. Top with Mexican prawns, smashed chickpeas, pickled onion salsa and plant-based mayo. • Tear over coriander to serve. Enjoy!
