Name: Speedy Tikka Chickpeas + Mint Raita
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 2 tbsp olive oil; 325g baby plum tomatoes (or ripe cherry tomatoes); 2 garlic cloves, finely sliced; 2 heaped tbsp tikka spice paste; 1 jar of Queen Chickpeas, with their bean stock; 200g greek yogurt; The juice of 1⁄2 lime; 1⁄3 of one cucumber, roughly chopped into small pieces; 2 tbsp mint leaves, finely chopped; 2 tbsp coriander leaves, finely chopped (plus extra for garnish); Chipatis or naan; Rice; Mango chutney; Nigella Seeds; Tikka spice paste - madras, vindaloo, korma (whatever curry takes your fancy!)

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

speedy-tikka-chickpeas-mint-raita-boldbeanco-queenchickpeas

V G

Rated 5.0 stars by 1 users

Speedy Tikka Chickpeas + Mint Raita

This is what we call lazy luxury. It’s got all the flavours and comfort you would crave from a curry, but without the long list of spices and is ready in less than 30 mins!

We’re by no means saying this is an authentic Indian dish BUT it sure hits to the spot when you’re after a quick curry-fix. You could even throw in a few handfuls of spinach or serve with okra, to up the green goodness.

Not into tikka? Sub in any curry paste that takes your fancy.

Feeds: 3

Takes: 25 minutes

Ingredients

2 tbsp olive oil
325g baby plum tomatoes (or ripe cherry tomatoes)
2 garlic cloves, finely sliced
2 heaped tbsp tikka spice paste
1 jar of Queen Chickpeas, with their bean stock

Mint Raita (minty yogurt)

200g greek yogurt
The juice of 1⁄2 lime
1⁄3 of one cucumber, roughly chopped into small pieces
2 tbsp mint leaves, finely chopped
2 tbsp coriander leaves, finely chopped (plus extra for garnish)

Serving Suggestions

Chipatis or naan
Rice
Mango chutney
Nigella Seeds

Substitutions

Tikka spice paste - madras, vindaloo, korma (whatever curry takes your fancy!)

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Heat the olive oil in a non-stick frying pan over a high heat. Add the tomatoes and cook for 5-6 minutes until they are blistered, soft and slightly charred. Reduce the heat to low, add the garlic and fry off for 1-2 minutes until fragrant.
step 2
Add the tikka paste (or curry paste of choice) and fry off for 1-2 minutes, then pour in the chickpeas with their bean stock. Bubble away until reduced by half. Season to taste.
step 3
While this simmers, add all of the ingredients for the raita in a bowl with a pinch of salt and mix to combine.
step 4
To serve, spoon the chickpeas into bowls. Top with the yoghurt and scatter over the remaining coriander. Serve with warm rice or naans, and a dollop of mango chutney too, if you like!

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas