A bowl of vegetarian or even vegan goodness that the whole family will enjoy.
Sauté the onion and garlic until fragrant. Stir in spices/herb and cook for a minute. Add the sliced mushroom and cook until soft. Add tinned tomatoes and cook for 5 minutes then puree with a stick blender. Add black beans and vegetable stock. Stir in worcestershire sauce and cook down until everything is soft - about 30 minutes all up.
While the black beans are cooking, preheat the oven to 200°C. In a bowl combine chickpeas with oil, paprika, garlic and salt. Place on a lined baking tray and roast until crispy - about 20 minutes.
In individual serving bowls place rice, then black beans, then top with yoghurt or tahini and finally the roasted chickpeas. - Your body with thank you!