SHIFT Grub
Sweet chilli chickpea rice lunch bowl
Sweet chilli chickpea rice lunch bowl. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 150g chickpeas, drained
- 75g brown rice, dry
- 90g mixed peppers
- 90g sweetcorn
- 40g sweet chilli sauce
- 4.6g olive oil
Equipment
- hob
- non-stick frying pan
- knife
- chopping board
- spatula
- kitchen scales
- saucepan
- colander
- bowl
- spoon
Method
- Start the measured dry rice first, using the water quantity and cooking time on its packet. Brown rice commonly takes25–35 minutes; this recipe does not claim microwave-pouch timing.
- Use ready-cooked canned or pouched chickpeas, drained, drained before weighing. Rinse canned pulses if appropriate. Dry pulses cannot be substituted directly.
- Wash and chop the vegetables. Drain canned sweetcorn or pulses. Mix the measured dressing, oil and flavourings; use ready-to-eat condiments or cook and safely cool a sauce that requires it.
- For immediate serving, combine the cooked grain or pasta with the filling and dressing and eat now. For a packed lunch, cool the starch promptly before combining with chilled fillings and vegetables. Keep the meal chilled until eating; the original cooking clock is not restarted.
Estimated nutrition
| Energy | 606.2 kcal |
|---|---|
| Protein | 22.9 g |
| Carbohydrate | 105 g |
| Fat | 13.5 g |
| Fibre | 18.8 g |
| Saturates | 1.8 g |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Cool leftover rice quickly, ideally within 1 hour. Refrigerate at 0–5°C and eat within 24 hours of original cooking. Keep cold packed lunches chilled; any earlier ingredient deadline governs.
- Reheat rice and hot toppings once until steaming hot throughout; eat immediately. Keep salad and cold dressing separate.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.