Tomato and Chickpea Curry Bowl

1. Mix together the seasoning with 4 tsp curry powder, 3 tsp garlic powder, 2 tsp onion powder, 1 tsp turmeric powder, 1 tsp dried coriander, 1 tsp cayenne pepper, and 1 1/2 tsp salt.

2. Preheat oven to 180°C.

3. Strain and rinse 2 x 380g tins chickpeas, reserving the aquafaba.

4. Add the chickpeas to a bowl with three-quarters of the spice mix and stir well to coat.

5. Place the coated chickpeas in a large non-stick frying pan with 40ml aquafaba and 100ml water, then cook on medium-high heat, stirring until the liquid evaporates.

6. Take half of the chickpeas and spread them in a single layer on a lined baking tray, then bake for 30 minutes, shaking the tray halfway through.

7. Cook the chosen rice according to package directions.

8. In the same frying pan, add the remaining chickpeas along with 1/2 diced onion, 2 tbsp tomato paste, 2 x 400g tins chopped tomatoes, 1 tsp maple syrup, 100ml water, and the remaining spice mix.

9. Cook the mixture on medium heat, stirring continuously until the onion is soft, about 10-15 minutes.

10. Prepare the salad by combining kale, tomato wedges, grated carrot, diced onion, and avocado.

11. Assemble the bowl with rice, roasted chickpeas, tomato curry sauce, and salad.

Notes

1. Serves 4-6.