Mexican Chickpeas & Tomatoes with Brown Rice

Method

1. Cook the brown rice as per instructions.  You can swap this for quinoa or leave it out for a big carb reduction.
2. Heat your coconut oil in a small pan to a medium heat.
3. Add the shallot & garlic and stir fry for a minute.
4. Add the cumin, chilli & sea salt and stir to combine then add the tomatoes.  If using fresh tomatoes, they will need a bit of liquid to break them down while cooking.  We added ¼ cup of water during this process, and you can then add an extra tablespoon at a time if it starts to dry out.   Simmer for around 5 minutes.
5. Add the zucchini & chickpeas and cook for another minute or so.  If you have some sliced grape tomatoes add them now (this is optional).
6. Serve in a dish with brown rice and top with fresh coriander and any of the other delicious toppings.