
Chickpea Recipes, Curries, Vegan, Vegetarian -
Crunchy Curried chickpeas with Raita + Mango Chutney
Category
Lunch
Servings
3-4
Author:
Beck Johnson
"These make the most perfect meal prep for the meal and make the perfect lunch or dinner with a couple of other bits. I serve these with tandoori salmon (on my feed) but you could do anything you want. It’s about 5 mins prep and 40 ish mins in the oven so it’s very low maintenance. They’re gluten free and vegan too!" Beck Johnson

Ingredients
-
3 tbsp cashew butter
-
4 tbsp olive oil
-
1 x 660g jar of Queen Chickpeas
-
1 tsp curry powder
-
1 tsp garlic powder
-
1/2 tsp onion salt
-
1 tsp Garam masala
-
1/2 tsp chilli powder
-
1/4 tsp cinnamon
-
1 tsp fennel seeds
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1/2 tsp ground coriander
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1 tsp turmeric
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1/2 tsp ground fenugreek
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1/2 lime
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1 tbsp vinegar
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1 tbsp tomato purée
-
300g full fat Greek yogurt (or Vegan yog)
-
3 tbps chopped mint
-
Mango chutney
For the Crunchy Curried Chickpeas
For the Raita
to serve
Directions
Preheat the oven to 220 Celsius
Add the cashew butter, olive oil, spices, tomato purée, vinegar, lime, salt and pepper to a large mixing bowl and mix well
Drain a large jar of Spanish chickpeas, add to the cashew butter mix. Combine carefully until all the chickpeas are covered
Spread out on a large baking sheet and cook for 30-40 mins in 10 minute intervals, turning until they look crispy, leave to cool slightly
Whilst they cook, mix the raita: 300g yogurt, splash water, 3 tbsp mint
Mix 4 tbsp mango chutney with a splash of water until it’s drizzleable
To a plate, add a few tbsp raita, the chickpeas, then top with the mango chutney, coriander and crushed cashews
Huge thanks to Beck Johnson, aka @beckbitesback for letting us put this recipe on our beanspo blog for all you guys to enjoy. Beck is an INCREDIBLY talented 18 year old who has a big obsession with food + INCREDIBLE photography skills. You guys are gonna love her dishes + we can't wait for her to make more!