Crispy orange chickpea with sticky rice, broccoli, pak choi and orange sweet chilli

Open and strain the chickpeas then run under cool water. Leave to strain remaining water.

Preheat oven to 200 degrees.

Place the rice in a small pot and wash under running cold water, until the water runs clear.

Fill with water until 2cm above the rice and add a pinch of salt.

Bring to a boil, stir, then cover and cook on low heat for 12 minutes. Turn off and allow to sit covered.

Remove the florets from the broccoli and cut them into bite-sized pieces. Peel the broccoli stalk and thinly slice.

Wash the pak choi and cut in half or into quarters, depending on size.

Peel and mince the garlic.

Remove the root then thinly slice the spring onion keeping the white and green separate.

Toss the chickpeas in oil and a little salt and roast for 12 minutes or so, until crispy.

Stir the rice seasoning through the rice and keep warm.

In a large pan, fry the broccoli. Add the pak choi, garlic and white of the onion and cook for another 30 seconds.

Add a few splashes of water and a pinch of salt. Cook covered for about 2 minutes until the broccoli is just cooked.

Toss the chickpeas in half of the orange ginger sweet chilli.

Place the rice in the centre of the plates. Arrange the chickpeas and the vegetables side-by-side next to the rice, drizzle the remaining sauce over the vegetables.

Finish the dish by sprinkling over cashew nuts and the green of the spring onion.