Latin Chickpea and Spinach Bowl

• 160 g Brown rice
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 small Jalapeno pepper
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 400 g Canned chickpeas
• 120 g Baby spinach
• 2 medium Tomato, ripe
• 1 large Lime
• 15 g Fresh coriander
• 1 large Avocado, ripe but firm
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 750 ml Water

1. Rinse the brown rice, then tip into a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then simmer gently for 25 to 30 minutes until tender. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, finely chop the yellow onion and jalapeno pepper (remove the seeds for less heat). Dice the tomato, finely chop most of the fresh coriander, and cut the avocado into slices. Juice the lime.
3. Make the salsa by mixing the tomato with half the lime juice, most of the chopped coriander, and a pinch of the remaining salt and black pepper. Set aside so the flavours mingle while you cook the chickpeas. Keep the remaining coriander for finishing.
4. Warm 1 tbsp of the extra virgin olive oil in a large frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden, then stir in the jalapeno pepper for 1 minute. Add the ground cumin and ground coriander and cook for 30 seconds until fragrant.
5. Drain and rinse the canned chickpeas, then add them to the pan with the remaining 1 tbsp olive oil, the remaining lime juice, and the remaining salt and black pepper. Cook for 5 to 7 minutes, stirring, until hot and well coated in the spices. Add the baby spinach and cook for 1 to 2 minutes until just wilted.
6. Divide the rice between two bowls. Spoon over the spiced chickpeas and spinach, then top with the tomato salsa and avocado. Finish with the reserved coriander and serve straight away.

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