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Simple Chickpeas Slice
A simple Australian chickpea dish with zucchini, beetroot and pumpkin, finished with native thyme, golden syrup and lemon myrtle, served over jasmine rice.
Ingredients
Instructions
Drain and season the chickpeas, then simmer them over medium-high heat until well browned, about 6 minutes.
Add the zucchini, beetroot and pumpkin, cooking until softened, about 3 minutes.
Stir in the native thyme, golden syrup and lemon myrtle for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the chickpeas simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
