Recipe

Tandoori Chickpeas

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Tandoori Chickpeas

Tandoori spiced chickpeas served with a fresh carrot and cucumber salad and toasted handmade rotis on the side.




Ingredients to serve 2

  • ½ x lemon
  • 1 tin x chickpeas – drain & rinse
  • 4 tbsp x yoghurt
  • 1½ tbsp x Tandoori Spice Mix
  • 2 tbsp x sunflower seeds
  • ½ x cucumber
  • 2 x carrots – peel & slice into ribbons
  • 10g x fresh coriander – remove leaves
  • 2 x rotis
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 2 tins x chickpeas – drain & rinse
  • 8 tbsp x yoghurt
  • 3 tbsp x Tandoori Spice Mix
  • 4 tbsp x sunflower seeds
  • 1 x cucumber
  • 4 x carrots – peel & slice into ribbons
  • 20g x fresh coriander – remove leaves
  • 4 x rotis
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut into wedges.

Step 3

Chickpea marinade: Mix the chickpeas with the yoghurt and Tandoori Spice Mix. Season with salt and pepper and set aside to marinate.

Step 4

Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 5

Cucumber ribbons: Trim ends. Use a potato peeler to carefully slice the cucumber lengthways into long, thin ribbons. When you reach the seeds, turn the cucumber and repeat on the other sides. Discard the core containing the seeds.

Step 6

Salad: Mix together the carrot, cucumber, coriander, lemon zest and sunflower seeds. Set aside.

Step 7

Chickpeas: Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the marinated chickpeas and cook for 4 minutes. Add a splash of water to loosen the sauce and cook for another minute. Season with salt and pepper to taste.

Step 8

Rotis: Place a dry pan on medium-high heat and toast the rotis for 30 seconds a side until golden.

Step 9

Serve the chickpeas with the rotis and salad, dressed with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt and pepper.