Looking for a new chickpea recipe to spice up your week? Try Luke Mangan’s tandoori chickpeas. Served with garlic naan, this quick dinner is full of amazing flavours.
100g Always Fresh Piquillo Peppers (capsicum), drained, coarsely torn
200g Greek-style yoghurt
4 pieces garlic naan bread, chargrilled
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Method
Step 1
Heat the oil in a large heavy-based frying pan over medium heat. Cook the onion and coriander stems for 3 mins or until onion softens. Add the tandoori paste and garam masala. Cook, stirring, for 1 min or until aromatic.
Step 2
Increase heat to high. Add chickpeas and cook, stirring, for 1 min or until heated through. Add the boiling water and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 10-12 mins or until the sauce thickens slightly. Stir in the lemon juice.
Step 3
Divide the chickpea mixture among serving bowls. Top with capsicum and yoghurt. Sprinkle with coriander leaves. Season with pepper and serve with naan bread.
100g Always Fresh Piquillo Peppers (capsicum), drained, coarsely torn
200g Greek-style yoghurt
4 pieces garlic naan bread, chargrilled
Description
Looking for a new chickpea recipe to spice up your week? Try Luke Mangan’s tandoori chickpeas. Served with garlic naan, this quick dinner is full of amazing flavours.
Method
Step 1
Heat the oil in a large heavy-based frying pan over medium heat. Cook the onion and coriander stems for 3 mins or until onion softens. Add the tandoori paste and garam masala. Cook, stirring, for 1 min or until aromatic.
Step 2
Increase heat to high. Add chickpeas and cook, stirring, for 1 min or until heated through. Add the boiling water and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 10-12 mins or until the sauce thickens slightly. Stir in the lemon juice.
Step 3
Divide the chickpea mixture among serving bowls. Top with capsicum and yoghurt. Sprinkle with coriander leaves. Season with pepper and serve with naan bread.
