Poke bowl

Preheat the oven to 200°C/180°C fan.

Evenly coat the chickpeas with paprika, chilli flakes (if using), tomato puree, olive oil, salt, and pepper.

Place the chickpeas in the oven for 20-25mins, or until slightly dryer but still plump. Stir frequently and be careful not to burn!

While the chickpeas are in the oven, prepare the rice according to packet instructions and leave aside to cool. Using boiled water from a kettle, blanch the edamame beans for 5mins and drain in a strainer.

Mix the soy, sesame oil, and lime, and set aside to dress the poke bowls.

Evenly separate the ingredients into bowls, starting with the rice, and building around it with the rest of the ingredients. Serve with dressing drizzled on top and fresh coriander.