Chickpea Courgette Skillet

Add brown basmati rice to a small saucepan with 1¼ cup (2½ cups) water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 30 to 35 minutes.

Peel and thinly slice the garlic. Cut zucchini in half lengthwise and slice into 1 inch thick pieces. Trim, deseed, and mince the serrano pepper(s). Drain and rinse the chickpeas.

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Quarter the radishes. Add lemon juice, quartered radishes, just a pinch of garam masala, and a pinch of salt and pepper to a medium bowl. Toss to combine.

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced zucchini and a pinch of salt and cook until browned in places, 2 to 3 minutes per side. Add sliced garlic, minced serrano, and mustard seeds, and cook until seeds pop and sizzle, 1 to 2 minutes. TIP: If you’re making the 4 serving meal, use a large pot instead of a skillet.

Add remaining garam masala to the skillet (pot) with the zucchini and stir. Add chickpeas, just ½ cup (1 cup) tomatoes, ½ cup (¾ cup) water, and ½ tsp (1 tsp) salt. Bring to a simmer, reduce heat to low, and cook until tomatoes begin to break down, 6 to 8 minutes. TIP: Save any remaining tomatoes for your own use.

Divide the rice and chickpea courgette skillet between bowls. Top with mango chutney and quartered radishes. Serve with lemon wedges. Tuck in!