Crunchy Curried chickpeas with Raita + Mango Chutney
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!
Crunchy Curried chickpeas with Raita + Mango Chutney
"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
For the Crunchy Curried Chickpeas
3 tbsp cashew butter
4 tbsp olive oil
1 jar of 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
1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 lime
1 tbsp vinegar
1 tbsp tomato purée
For the Raita
300g full fat Greek yogurt (or Vegan yog)
3 tbps chopped mint
to serve
Mango chutney
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
