Lemon chickpea rice

Ingredients

• Rice (dry)160g
• Chickpeas (drained)240g
• Zucchini (raw)300g
• Carrots (raw)150g
• Onions (raw)100g
• Olive oil (raw)20ml
• Lemon juice (raw)20ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)300ml

Method

1. Rinse 160g rice; cook with 300ml recipe water using the packet ratio until tender, about twelve to eighteen minutes; rest five minutes.
2. Dice 300g zucchini, 150g carrots and 100g onions. Heat 20ml olive oil in a skillet and cook vegetables ten to twelve minutes until tender.
3. Add 240g chickpeas, 3g salt and 1g black pepper; heat through five minutes. Stir in 20ml lemon juice and serve over rice.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.