• 200g chickpeas Chickpeas, canned, drained
• 150g wild rice Wild Rice, cooked
• 80g peas Peas, frozen, boiled
• 80g butternut squash Butternut Squash, roasted
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• fresh coriander

1. 1

   Prep everything first: wash and trim the peas and butternut squash, 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

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the peas and butternut squash 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 fresh coriander.

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