Mexican Smashed Chickpea Rice Bowl

While the rice is cooking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Set aside until serving.

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Scoop the flesh out of the avocado (see ingredients) and cut into 1cm cubes. Roughly chop the tomato and coriander. In a medium bowl, add the avocado, tomato and coriander. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then set aside. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. Add the remaining garlic, the Mexican Fiesta spice blend (see ingredients), tomato paste (see ingredients) and remaining butter and cook until fragrant, 1 minute. Add the water (for the sauce), then simmer until thickened, 2-3 minutes.

Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.