Cooked - Speedy Tikka Chickpeas + Mint Raita

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Speedy Tikka Chickpeas + Mint Raita

3.0

2 tbsp olive oil

325g baby plum tomatoes (or ripe cherry tomatoes)

2 garlic cloves, finely sliced

2 heaped tbsp tikka spice paste

1 jar of Queen Chickpeas, with their bean stock

200g greek yogurt

The juice of ½ lime

⅓ of one cucumber, roughly chopped into small pieces

2 tbsp mint leaves, finely chopped

2 tbsp coriander leaves, finely chopped (plus extra for garnish)

Chipatis or naan

Rice

Mango chutney

Nigella Seeds

Tikka spice paste - madras, vindaloo, korma (whatever curry takes your fancy!)

Heat the olive oil in a non-stick frying pan over a high heat. Add the tomatoes and cook for 5-6 minutes until they are blistered, soft and slightly charred. Reduce the heat to low, add the garlic and fry off for 1-2 minutes until fragrant.
Add the tikka paste (or curry paste of choice) and fry off for 1-2 minutes, then pour in the chickpeas with their bean stock. Bubble away until reduced by half. Season to taste.
While this simmers, add all of the ingredients for the raita in a bowl with a pinch of salt and mix to combine.
To serve, spoon the chickpeas into bowls. Top with the yoghurt and scatter over the remaining coriander. Serve with warm rice or naans, and a dollop of mango chutney too, if you like!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 97 weeks ago

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