Zucchini Bowl

Ingredients

• 200 g zucchini, half-moons
• 80 g cooked chickpeas
• 70 g cooked basmati rice
• 80 g tomato puree
• 40 g plain yogurt
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp ginger-garlic paste
• 1 tbsp oil
• 10 g fresh coriander

Preparation

1. Temper cumin in oil; add ginger-garlic and turmeric briefly.
2. Stir in tomato puree and simmer 3 minutes.
3. Add zucchini and chickpeas with a splash of water; cover-cook until tender.
4. Fold in yogurt off heat for creaminess.
5. Spoon over warm rice.
6. Garnish with chopped coriander and serve.