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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.
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Speedy Tikka Chickpeas + Mint Raita
Rated 5.0 stars by 2 users
Servings
3
Cook Time
25 minutes
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.
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!)
Ingredients
Mint Raita (minty yogurt)
Serving Suggestions
Substitutions
Directions
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.
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.
While this simmers, add all of the ingredients for the raita in a bowl with a pinch of salt and mix to combine.
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!
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