• Finely chop garlic. • In a medium saucepan, heat a drizzle 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 and bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and 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 sweetcorn. Drain and rinse chickpeas. Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave pickled onion mixture in 30 second bursts until softened. • To the bowl with the charred corn, add pickled onion, the spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic to the pan and cook until fragrant, 1-2 minutes. • Stir in the chickpeas, mild chipotle sauce (see ingredients), the water(for the chickpeas) and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with plant-based shredded Cheddar cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.

• Divide garlic rice between bowls. Top with chickpeas. • Serve with pickled onion salsa. Enjoy!