• Finely chop garlic. 
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. 
• Add jasmine rice, the water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. 
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, thinly slice onion (see ingredients). 
• In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside. 

• Finely chop radish and cucumber. 
• Slice avocado in half, scoop out flesh, then roughly chop.
• Roughly chop baby leaves. 
• Thinly slice fresh chilli (if using). 
• Drain and rinse chickpeas. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. 
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add Mexican fiesta spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. 
• Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. 
• Lightly mash chickpeas with a fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.

• Meanwhile, drain pickled onion. 
• In a medium bowl, combine pickled onion, radish, cucumber, avocado and a drizzle of olive oil. Season to taste and toss to combine. 

• Stir baby leaves through garlic rice. 
• Divide rice between bowls. Top with Mexican smashed chickpeas, pickled onion salsa and plant-based mayo. 
• Garnish with chilli and tear over coriander to serve. Enjoy!