• 200g chickpeas Chickpeas, canned, drained
• 150g brown rice Brown Rice, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g carrots Carrots, raw
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the tenderstem and carrot, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

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 tenderstem and carrot for 3-5 minutes until just tender with a little bite.

6. 6

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

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