Chickpea Tikka Masala With Fragrant Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving – this is your fragrant rice

While the rice is cooking, peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and cook for 6-8 min or until soft

Boil a kettle

Drain and rinse your chickpeas

Chop your tomato[es] finely

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped tomato and chopped garlic to the pan and cook for 4-5 min further

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, chopped creamed coconut and tomato paste in 300ml [400ml] [500ml] boiled water – this is your coconut stock

Add your ground paprika, curry powder and drained chickpeas to the pan and cook for 1-2 min further

Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it's thickened in consistency – this is your chickpea tikka masala

Chop your coriander finely, including the stalks