Chickpea & Veggie Burrito Bowl

Meanwhile, finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, drain sweetcorn. Drain and rinse chickpeas. Finely chop cucumber. Zest lemon to get a generous pinch, then slice into wedges.

Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add cucumber and a squeeze of lemon juice (add more or less lemon juice to suit your taste). Toss to combine. Season, then set aside. In a small bowl, combine light sour cream and lemon zest. Season with salt.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! The spice blend is mild, but use less if you're sensitive to heat.

Return frying pan to medium heat with a drizzle of olive oil. Cook tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce) and vegetable stock powder (see ingredients). Bring to a simmer and cook until tender, 3-4 minutes. If mixture looks too thick, add a splash more water. Remove from heat. Lightly crush chickpeas. Stir through roasted veggies. Season to taste.