• 200g chickpeas Chickpeas, canned, drained
• 130g rice noodles Rice Noodles, boiled
• 80g bean sprouts Bean Sprouts
• 80g red pepper Red Pepper
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the beansprouts and peppers, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

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

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

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

6. 6

   Build the bowl: rice noodles first, then the veg and chickpea, spooning over any remaining sauce. Finish with the spring onions.

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