Sheet Pan Sticky Chili Chickpea

Ingredients

• 400 g chickpeas, drained
• 250 g cauliflower florets
• 1 red onion, cut into wedges
• 300 g brown rice
• 60 ml sweet chilli sauce
• 15 ml sesame seeds and 2 sliced spring onions
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Preheat the oven to 220°C and line a large tray with baking paper.

2. Step 2

   Spread 250 g cauliflower florets and 1 red onion, cut into wedges on the tray.

3. Step 3

   Add 400 g chickpeas, drained to the tray and season everything with salt and black pepper.

4. Step 4

   Drizzle the tray with 60 ml sweet chilli sauce and toss everything until coated.

5. Step 5

   Roast the tray for 18 to 22 minutes until the vegetables are tender and browned in spots.

6. Step 6

   Cook 300 g brown rice according to the package directions while the tray roasts.

7. Step 7

   Serve the roasted mixture over the cooked brown rice and finish it with 15 ml sesame seeds and 2 sliced spring onions.