Chickpea chaat sharing bowl
Chaat-style: crunchy potatoes and chickpeas, cool yogurt, sweet-sour tamarind and a sharp onion topping. Built for the middle of the table.
- Time
- 40 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamarind paste.
Method
- Set the oven to 220°C (200°C fan). Cut the potatoes into 2 cm cubes. Drain and rinse the chickpeas and pat them dry.
- Toss the potatoes, chickpeas, olive oil, cumin, garam masala and a good pinch of salt on a large tray. Roast for 35 minutes, turning twice, until the potatoes are crisp and the chickpeas are crunchy.
- Stir the tamarind paste, maple syrup and 3 tbsp of water together in a small bowl until smooth.
- Finely chop the red onion and the coriander, and stir a pinch of salt through the onion.
- Spread the hot potatoes and chickpeas on a large platter. Dollop the coconut yogurt over, drizzle with the tamarind sauce and scatter with the onion, coriander and pomegranate seeds.
- Serve at once, with forks, from the middle of the table.
Tip Tamarind paste varies in strength, so taste the sauce and add a little water if it is too sharp.
Per portion
| Energy | 610 kcal |
| Protein | 15 g |
| Carbohydrate | 74 g |
| of which sugars | 18 g |
| Fat | 27 g |
| of which saturates | 11 g |
| Fibre | 13 g |
| Salt | 0.36 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- chickpeas1 tin
- olive oil2 tbsp
- cumin1 tsp
- garam masala1 tsp
- tamarind paste1 tbsp
- maple syrup1 tbsp
- coconut yogurt150 g
- red onion1
- coriander½ bunch
- pomegranate seeds30 g
