Chickpea Recipes, Curries, Vegan, Vegetarian - April 5, 2021

Crunchy Curried chickpeas with Raita + Mango Chutney

Name: Crunchy Curried chickpeas with Raita + Mango Chutney
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3-4
Cuisine: Indian
Ingredients: 3 tbsp cashew butter; 4 TBSP OLIVE OIL; 1 jar of Bold Bean Co Queen Chickpeas, drained; 1 tsp curry powder; 1 tsp garlic powder; 1 tsp garam masala; ½ tsp chilli powder; ¼ tsp cinnamon; 1 tsp fennel seeds; ½ tsp ground coriander; 1 tsp ground turmeric; ½ lime juice; 1 tbsp rice or white wine vinegar; 1 tbsp tomato purée; 300g full fat Greek yogurt (or Vegan alternative); 3 tbps chopped mint; Mango chutney; Naan bread; A small bunch of coriander, chopped

Rated 5.0 stars by 2 users

Cuisine

Indian

Servings

3-4

Prep Time

5 minutes

Cook Time

45 minutes

"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

Image of Crunchy Curried chickpeas with Raita + Mango Chutney

Ingredients

For the Crunchy Curried Chickpeas

3 tbsp cashew butter
4 TBSP OLIVE OIL
1 jar of Bold Bean Co Queen Chickpeas, drained
1 tsp curry powder
1 tsp garlic powder
1 tsp garam masala
½ tsp chilli powder
¼ tsp cinnamon
1 tsp fennel seeds
½ tsp ground coriander
1 tsp ground turmeric
½ lime juice
1 tbsp rice or white wine vinegar
1 tbsp tomato purée

For the raita

300g full fat Greek yogurt (or Vegan alternative)
3 tbps chopped mint

To serve

Mango chutney
Naan bread
A small bunch of coriander, chopped

Directions

Preheat the oven to 220°C
Add the cashew butter, olive oil, spices, tomato purée, vinegar, lime, salt and pepper to a large mixing bowl and mix well. Pour in the chickpeas and stir until all the chickpeas are covered.
Spread the chickpeas out onto a large, lined baking tray 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
To a plate, create a base with the raita, tumble over the chickpeas and top with mango chutney. Add some crushed cashews and chopped coriander here too, if you like.

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!