Mexican-Spiced Chickpea Rice Bowl

• Meanwhile, 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 basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

• While the rice is cooking, drain sweetcorn. Drain and rinse chickpeas. Roughly chop tomato, cucumber and coriander. Zest lemon 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. Transfer to a medium bowl and allow to cool. • To the bowl with charred corn, add tomato, cucumber, a generous squeeze of lemon juice and a pinch of salt and pepper. Toss to combine. • In a small bowl, combine sour cream, lemon zest and a pinch of salt. Set aside.

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

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • 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 water (for the sauce) and vegetable stock powder, then bring to a simmer and 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.