Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Roasted shawarma-spiced chickpeas, peppers, cucumber, tomatoes, mint, and lemony rice for a vegan lunch box.
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Ingredients
baking tray, saucepan, sieve, knife, chopping board, grater, mixing bowl
Method
Heat the oven to 220C/200C fan. Drain and rinse the chickpeas, pat them dry, slice the red pepper, finely slice the red onion, grate the garlic, halve the cherry tomatoes, dice the cucumber, and roughly chop the mint leaves.
Tip the chickpeas, red pepper, and red onion onto a baking tray. Toss with 1 tablespoon olive oil, garlic, ground cumin, smoked paprika, ground coriander, turmeric, black pepper, and a pinch of salt. Roast for 18 to 20 minutes until the chickpeas are lightly crisp and the pepper is soft.
Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 420ml water and a pinch of salt, bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Leave covered for 5 minutes.
Zest and juice the lemon. Whisk the lemon zest, lemon juice, remaining 1 tablespoon olive oil, half the chopped mint, and a pinch of salt in a small bowl.
Fluff the rice with a fork, then fold through the baby spinach and half the lemon dressing while the rice is warm so the spinach just softens.
Divide the spinach rice between four bowls or lunch boxes. Top with the roasted chickpeas, pepper, onion, cucumber, cherry tomatoes, remaining mint, and the rest of the lemon dressing.
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