• 200g chickpeas Chickpeas, canned, drained
• 150g jasmine rice Jasmine Rice, boiled
• 80g carrots Carrots, raw
• 80g edamame beans Edamame Beans
• 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 carrot and edamame, 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 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 carrot and edamame 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.