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- Serves: 1
- Preparation: 5
- Cooking: 25
- Ready: 30
The texture of oven-roasted chickpeas makes them so delicious and moreish.
- 200 g chickpeas (from a 400 g tin), drained
- 1 teaspoon curry powder for the chickpeas, plus ½ teaspoon for the sauce
- ½ mug of basmati rice
- 1 mug of water
- pinch of ground turmeric
- small handful of chopped coriander
- 2 tablespoons plant-based crème fraiche or plant-based yogurt
- small handful of flaked almonds
- olive oil
- salt and pepper
Preheat your oven to 190°C/375°F/gas mark 5.
Put the chickpeas into an ovenproof dish and add a generous glug of olive oil, a teaspoon of curry powder and a pinch of salt and pepper. Mix andthen roast in the oven for about 25 minutes until golden brown.
Meanwhile, put the rice, water and a pinch of turmeric into a saucepan and cook over a medium heat with the lid on for about 7 minutes until all the water is absorbed and the rice is cooked. Then fluff the rice with a fork and mix in the chopped coriander.
To make the sauce, mix the plant-based crème fraîche or yogurt with half a teaspoon of curry powder and a pinch each of salt and pepper.
Serve the rice with a dollop of the sauce, topped with the chickpeas and garnished with flaked almonds.
Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)
Photography by Dan Jones
Check out the recipe video here!
“The texture of oven-roasted chickpeas makes them so delicious and moreish. One of my favourite ways to roast them is in a splash of olive oil and some curry powder, as I’ve done here to create this coronation chickpea dish.
All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”
Facebook: Miguel Barclay