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.

• While rice is cooking, drain sweetcorn. • Drain and rinse chickpeas. • Roughly chop tomato. • Zest lime 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. • To the bowl with the corn, add tomato and a squeeze of lime juice (add more or less lime juice to suit your taste). Toss to combine. Season, then set aside. • In a small bowl, combine light sour cream and lime 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.