• 200g chickpeas Chickpeas, canned, drained
• 120g basmati rice Basmati Rice, boiled
• 80g mushrooms Mushrooms
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 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 mushrooms and tenderstem, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

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

6. 6

   Build the plate: basmati rice 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.