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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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
4 tbsp olive oil
1 jar of 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 raita300g full fat Greek yogurt (or Vegan alternative)
3 tbps chopped mint To serveMango chutney
Naan bread
A small bunch of coriander, chopped
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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.
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