Chickpea vegie bowls

Instructions

1 Lightly spray a large saucepan with olive oil and heat over medium–high heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until onion has softened. Add garlic, ginger and seasoning and cook, stirring, for 1 minute or until fragrant.

2 Add passata, chickpeas, courgette and 1 cup water and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes or until sauce thickens.

3 Meanwhile, heat rice according to packet instructions. Add beans to stew and simmer, uncovered, for 2–3 minutes or until tender. Top rice with stew and serve with kale and avocado.