• 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.
• Roughly chop baby leaves.
• Drain and rinse chickpeas. 
• Thinly slice fresh chilli (if using). 
• Slice lemon into wedges.

• 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 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 and tear over coriander. 
Serve with lemon wedges. Enjoy!