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Luke Mangan's tandoori chickpeas with capsicum and garlic naan

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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.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Luke Mangan's tandoori chickpeas with capsicum and garlic naan

Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 red or brown onion, finely chopped
  • 1/2 bunch coriander, leaves picked, stems finely chopped
  • 1 1/2 tbs tandoori paste
  • 1 tbs garam masala
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 cups (500ml) boiling water
  • 1 lemon, juiced
  • 100g Always Fresh Piquillo Peppers (capsicum), drained, coarsely torn
  • 200g Greek-style yoghurt
  • 4 pieces garlic naan bread, chargrilled

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Method

  1. 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.
  2. 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.
  3. 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.

Luke Mangan's tandoori chickpeas with capsicum and garlic naan

Luke Mangan's tandoori chickpeas with capsicum and garlic naan
  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Ingredients
  • 1/3 cup (80ml) olive oil
  • 1 red or brown onion, finely chopped
  • 1/2 bunch coriander, leaves picked, stems finely chopped
  • 1 1/2 tbs tandoori paste
  • 1 tbs garam masala
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 cups (500ml) boiling water
  • 1 lemon, juiced
  • 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
    1. 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.
    2. 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.
    3. 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.