Spice roast veg & tahini pilaf with crispy chickpeas

Heat 1½ tbsp oil in a large, lidded frying pan over a medium-high heat. Add the chickpeas and season, then fry, stirring regularly, for about 15 minutes until the chickpeas are golden and crisp, sprinkling over 1 tsp cumin halfway through. Tip half onto a plate and set aside.

Meanwhile, in a small bowl, whisk together the tahini and 1 tsp vinegar with 1½-2tbsp water, until it’s the consistency of double cream; season with a pinch of salt and chill until needed.

Put the frying pan (with half the chickpeas in) back on the heat with the remaining 1 tbsp oil and add the remaining ½ tsp cumin. Fry for 30 seconds, then add the rice (cold from the pouch), breaking up any clumps with a wooden spoon. Fry for 1 minute, then add the roasted veg, remaining 2 tsp red wine vinegar and dried apricots or currants, if using, with 100ml water. Cook, stirring regularly, for 4-5 minutes until everything is piping hot and the apricots have softened. Stir through the parsley and chilli flakes, then season and take off the heat. Divide between plates, sprinkle over the crispy chickpeas and serve with the tahini sauce to drizzle over.