Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice – it will stay warm in the pan.

While the rice cooks, preheat your grill to its highest setting. Line a baking tray with foil. Peel and finely grate the ginger and pop it into a large bowl. Add 2 tsp caster sugar and a large pinch of salt and pepper. Pour in 2 tbsp olive oil and mix.

Cut the tomatoes into 6 wedges each. Add them to the bowl with the gingery oil and gently toss to coat them. Spread the tomato wedges out on the baking tray. Side under the grill for 10-12 mins till the tomatoes are soft and lightly charred at the edges. Keep an eye on them to make sure they're not starting to burn.

Meanwhile, drain and rinse the chickpeas. Trim the cucumber and chop it into small pieces.

Warm a frying pan on a medium heat for 1 min then pour in 1 tbsp olive oil. Add the chickpeas with a good pinch of salt and fry for 5-6 mins, stirring every so often, till crispy and golden. Tip in 1 tbsp baharat and fry for 1 min, shaking the pan to coat the chickpeas in the spices.

Fluff the rice with a fork and divide it between 2 warm bowls. Top with the diced cucumber, roast tomatoes and crispy chickpeas and serve.