Turmeric spiced chickpeas, herby garlic yogurt and fresh veg with tamarind chutney, topping a fluffy naan bread. A balance of spiced, sweet, tangy and fresh flavours - a delicious lunch or light dinner, with an Indian influence.
The chickpeas are panfried to crisp them up, before being coated in spices and the yogurt is mixed with garlic, coriander, mint and a pinch of salt; a refreshing contrast to the spiced chickpeas and sweet and tangy tamarind chutney. The chickpeas add a great source of protein and fibre to the dish, whilst the veggies and herbs add a boost of vitamin C!
Whilst the most well-known Indian-style chutney in the UK is typically mango, there are so many other types available; tamarind is one of my personal favourites, but if you do have an Indian supermarket near you, check it out and experiment with some other types too! There's an Indian supermarket near where I live and I remember phoning my friend to ask what chutneys and pickles I should buy because there were just so many available - but you can also ask someone in the shop for help! The garam masala I used in this recipe was also a homemade family blend from my friend, who is also constantly keeping me supplied with homemade garam masala, rotis and chai masala - every garam masala is different depending on who makes it so there isn't a 'wrong' or 'right', but typically the fresher you can get, the better! You may also need to ensure that your naan breads are vegan - some supermarket ones contain milk, but most shops now also have a vegan version available.
Turmeric Spiced Chickpea Naan | Serves: 2 | Time: 20 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Baking tray
- Small mixing bowl
- Non-stick/cast iron pan
- Spatula
Ingredients
Chickpeas:
- 2 tbsp oil
- 1 can chickpeas, drained
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Good pinch salt
Yogurt:
- 1/2 cup vegan Greek yogurt
- 1 clove garlic
- Handful coriander
- Handful mint
- Pinch salt
Naan:
- 2 medium-sized or 1 large vegan naan bread
- 1 large tomato
- 1/4 cucumber
- 1/4 red onion
- Handful coriander
- Handful mint
- 1/2 red chili
- 1/4 cup tamarind chutney
Method
- Heat your pan and add a splash of oil, then add in the drained chickpeas and cook for 5-8 minutes on a medium-high heat. Stir often to ensure they're evenly browned.
- Then turn down the heat, add the spices and salt and cook for another minute, ensuring the spices don't burn, then remove from the heat.
- To make the yogurt sauce, mince or grate a clove of garlic, chop the herbs and stir through the yogurt with a pinch of salt.
- To prep your veg, dice the tomato, cucumber and red onion, tear the herbs and finely dice the chili.
- Heat your naan for a few minutes under the grill to warm through.
- To serve your naan, spread over the yogurt sauce, top with the chickpeas, veg and herbs and finally drizzle over the chutney to finish. Serve up and enjoy!
Cassidy xx
