• 200g chickpeas Chickpeas, canned, drained
• 150g wild rice Wild Rice, cooked
• 80g red pepper Red Pepper
• 80g red cabbage Red Cabbage, raw
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 10g spring onions Spring Onions

1. 1

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

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

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

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

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

6. 6

   Build the plate: wild 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.