One pan chickpea curry and rice bake

  g  (~ 2/3 cup) uncooked long-grain white rice

  medium mushrooms, ( diced fairly small)

  g  tinned tomatoes  ((~ 1 1/3 cups))

  g  tin chickpeas, ( drained (240g, or ~ 1 1/4 cups, when drained))

bell pepper, (diced (I used red))

red onion, (diced)

garam masala

ground coriander

ground cumin

smoked paprika

ground turmeric

Black pepper

  ml  (generous 1/2 cup) vegetable stock

To serve: fresh coriander (cilantro), and a dollop of plain yogurt, (raita or mango chutney (optional))