Rice bowls · FIRST EDITION

Crisp chickpea & cucumber bowls

Golden chickpeas, cool cucumber and fluffy rice, finished with lemon tahini.

35 minutes · Serves 2

Serving inspiration · stock photograph

The chickpeas you know from hummus get crisp edges in the oven and become the centre of a rice bowl.

Here’s how.

1
Dry the chickpeas
Heat oven to 220°C / 425°F (200°C fan). Pat chickpeas dry, then toss with oil, cumin and salt on a tray.
2
Roast and cook rice
Roast chickpeas for 25 minutes, shaking halfway. Meanwhile cook rice according to the packet.
3
Whisk the dressing
Whisk tahini with half the lemon juice and measured warm water. Add more water a spoonful at a time until pourable.
4
Make your bowl
Divide rice, chickpeas, cucumber and tomatoes between bowls. Spoon over dressing and add remaining lemon to taste.

The chickpeas crisp best when dry and in a single layer. Eat soon after roasting.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.