Mexican Chickpea Bowl

While the sweet potato is roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the 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 the rice is cooking, drain the sweetcorn. Drain and rinse the chickpeas. Finely chop the tomato and cucumber. Zest the lime to get a generous pinch, then slice into wedges.

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the tomato, cucumber, a generous squeeze of lime juice to the corn and toss to combine. Season and set aside. In a small bowl, combine the sour cream and lime zest. Season with salt. TIP: Cover the pan with a lid if the kernels are "popping out". TIP: Add more or less lime juice to taste.

Return the large frying pan to medium heat with a drizzle of olive oil. Add the tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, and cook, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce), vegetable stock (1/2 cube for 2 people / 1 cube for 2 people) and bring to a simmer, cook until tender, 3-4 minutes. Using a potato masher or a fork, lightly crush the chickpeas. Stir through the sweet potato and red onion and season to taste. TIP: Add a splash more water if the sauce looks too thick.

Roughly chop the coriander. Divide the garlic rice between bowls. Top with the Mexican chickpeas and sweet potato, salsa and sour cream. Sprinkle over the shredded Cheddar cheese. Garnish with the coriander and any remaining lime wedges.