Chili oil and tomato basmati rice with roasted chickpeas and mushrooms

Preheat the oven to 400.

Rinse the canned chickpeas with a bit of water.

Line a mixing bowl with paper towel, add the chickpeas and toss to draw off moisture.

Chop the king oyster mushrooms into cubes about the size of a chickpea and add to the chickpeas.

Add smoked paprika, sweet paprika and cayenne pepper.

Add a generous pinch of salt and about 2 tablespoons avocado oil and toss to combine.

Spread onto a parchment lined baking tray without overlapping.

Finely chop the garlic. Rinse and drain the basmati rice through a strainer so it carries as little water as possible.

Heat a saute pan on medium low with 3 tablespoons chili oil, add the garlic and cook gently about a minute.

Add the tomato paste and fry gently about a minute.

Add the rice, turn up to medium high and stir, then add 2 cups water, stir once and do not disturb.

Let it bubble about a minute, turn to medium low, cover and cook 15 minutes.

Put the chickpeas and mushrooms in the oven and bake 20 to 25 minutes.

Stir together soy sauce, dark soy sauce, toasted sesame oil, Chinese black vinegar and maple syrup.

Chop the fresh Thai basil.

After 15 minutes turn the heat off under the rice and let it steam a further 10 minutes.

Take the chickpeas and mushrooms out of the oven.

Turn the rice out with a rice paddle to reveal the caramelized bottom layer, plate, spoon over the sauce, top with the chickpeas and mushrooms and the fresh basil.