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 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

LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-crunchy-curried-chickpeas-with-raita-mango-chutney-boldbeanco

V Ve* G

Rated 5.0 stars by 1 users

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

Feeds: 3-4

Takes: 45 minutes

Ingredients

For the Crunchy Curried Chickpeas

3 tbsp cashew butter
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 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

Made with:
Organic Chickpeas

These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world.

Directions

step 1
Preheat the oven to 220°C
step 2
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.
step 3
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.
step 4
Whilst they cook, mix the raita: 300g yogurt, splash water, 3 tbsp mint
step 5
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.

Made with:
Organic Chickpeas

These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world.

Nutty Organic Chickpeas

HOLY HUMMUS. These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world. Try crisping them up for a hummus topper, croutons for soups or as the base for a warming curry. Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

Cook with organic chickpeas