Sticky aubergine & chickpea rice bowls

• Aubergine2
• Chickpeas1 × 400g tin
• Soy sauce3 tbsp (45ml)
• Clear honey1 tbsp (15g)
• Garlic2 cloves
• Fresh ginger15g
• Basmati rice300g
• Spring onions1 bunch
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.49 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Cut 2 aubergines into chunks and fry in 2 tbsp oil for 10 minutes until soft and golden.

3. 3

   Add 1 drained tin chickpeas, 2 crushed garlic cloves and 15g grated ginger for 2 minutes, then 3 tbsp soy sauce, 1 tbsp honey and 3 tbsp water. Bubble until sticky.

4. 4

   Serve on the rice with sliced spring onions.