Chickpea Peanut Rice Bowl

1 can chickpeas

2 tsp cumin

4 spring onions, chopped

2 cm ginger, minced

1 garlic clove, minced

4 tbsp crunchy peanut butter

3 tbsp light soy sauce

Juice of 1 lime

100 ml boiling water

Cooked rice

Finish with crispy onions, the greens from the spring onion and black sesame seeds

Method:

• Preheat the oven to 200°C.

• Place the chickpeas on a lined baking sheet and add cumin and oil, then roast for 10 minutes.

• Heat some oil in a pan, then add the spring onions, ginger, garlic, peanut butter, soy sauce, and lime juice, followed by the of boiling water.

• Once the sauce is well combined, add the cooked chickpeas and coat. If the sauce is too thick, add more water as needed.

• Serve over cooked rice, then top with crispy onions, greens, and sesame seeds.