"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 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), 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!
