• 270g chickpeas Chickpeas, canned, drained
• 255g jasmine rice Jasmine Rice, boiled
• 80g pak choi Pak Choi
• 80g edamame beans Edamame Beans
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the pak choi and edamame, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the pak choi and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the cucumber.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.