• 200g chickpeas Chickpeas, canned, drained
• 120g basmati rice Basmati Rice, boiled
• 80g bean sprouts Bean Sprouts
• 80g pak choi Pak Choi
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the beansprouts and pak choi, 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

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and pak choi 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 sesame seeds.

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