Paprika Chickpea, Chicken & Pumpkin Buddha Bowl

• Meanwhile, finely chop garlic. • Drain and rinse half the chickpeas.• Cut chicken breast into 2cm chunks. 

• In a medium bowl, combine baby spinach leaves, shredded cabbage mix and half the plant-based aioli. • Drizzle with olive oil, then season with salt and pepper. Toss to combine.

• When the pumpkin has 10 minutes remaining, • In a large frying pan, heat a drizzle of olive oil over high heat.• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, paprika spice blend and tomato paste, stirring, until fragrant, 1-2 minutes.

• To the paprika mixture, add chickpeas, the water, the plant-based butter and the brown sugar. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat and add cooked prawns and the honey. Season with pepper. Cover to keep warm.