Knapperige kikkererwten in kerriesaus met raita en mangochutney

"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

Ingrediënten

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

Routebeschrijving

1

Preheat the oven to 220°C

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.

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.

4

Whilst they cook, mix the raita: 300g yogurt, splash water, 3 tbsp mint

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.

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