A very simple chickpea recipe, delicious as a filling for jacket potatoes and sandwiches.
Ingredients
4 servings as a filling/side
1 can (400g) of chickpeas, drained
4 tbsp vegan mayonnaise
2 tbsp mango chutney
1sp turmeric
Juice of half a lemon
2 tbsp mild/medium curry powder
2 spring onions (chopped)
2 tbsp raisins
Handful of chopped coriander leaves, or 1 heaped tsp dried
Salt & pepper to taste
(Optional) Top with lettuce to serve
Notes: You could also use tofu or soy chunks as the base protein.
You can just add a load of veg/rice if you want to make it a main dish.
Original recipe calls for home-made chickpeas but canned worked fine!
Lasts about 3-5 days in an airtight container in the fridge.
Directions
1) In a bowl, add vegan mayonnaise, lemon juice, turmeric, curry powder, and mango chutney. Mix well.
2) Put chickpeas on the hob on medium/low heat for about 5 mins, just to soften them up. Transfer half the chickpeas to a bowl and mash them with fork.
3) Add remaining chickpeas, spring onions, raisins, salt, pepper, and coriander. Mix until combined.
4) If needed, add 1–2 tablespoons of water to adjust the consistency.
Works great as a sandwich filling, or on a jacket/sweet potato.
Source: This one was adapted from Sandhya’s Kitchen. I made it almost exactly as stated and it turned out perfectly. Head over there to show her some love!
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