• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and stir through baby leaves.

• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse chickpeas. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and chickpeas until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Divide leafy rice and Mexican chickpeas between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander to serve. Enjoy!