• 200g chickpeas Chickpeas, canned, drained
• 120g jasmine rice Jasmine Rice, boiled
• 80g spinach Spinach, raw
• 80g carrots Carrots, raw
• 10g sriracha Sriracha
• 15g soy sauce Soy Sauce
• 10g honey Honey
• 6g garlic Garlic
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the spinach and carrot, 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

   Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.

5. 5

   Meanwhile, steam or stir-fry the spinach and carrot 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 sesame seeds.

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