Mango & curried chickpeas on naan

Mango & curried chickpeas on naan

Beans on toast gets a makeover! Use a gluten-free chutney and serve with rice instead of naan for a gluten-free meal.

4 out of 5 stars(1) Rate this recipe
VegetarianHealthyLow in saturated fatSource of protein2 of your 5 a day7 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins
  • Plusstanding

Ingredients

  • 1½ tbsp olive oil
  • 1 onion, thinly sliced
  • 2 tsp mild or medium curry powder
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • 400g can chickpeas drained
  • 120g pack baby spinach
  • 1 No.1 Speciality Mango, cut into 1.5cm chunks

To serve

  • 1 tbsp mango chutney (or use Cooks’ Ingredients Mango Amba Sauce)
  • 100g plain yogurt
  • 4 naans, warmed through
  • Ottolenghi Aleppo & Other Chillies, for sprinkling (optional)

Method

  1. Put the oil in a medium sauté pan set over a medium-high heat. Add the onion and cook for 8 minutes, stirring, until soft and golden but also crispy in parts. Reduce the heat to medium and add the curry powder, turmeric, salt and some black pepper. Cook for 1 minute, then add the chickpeas. Cook for another 1-2 minutes, stirring so that the chickpeas are coated. Add the spinach, cover for 5 minutes and stir through until just wilted, then remove from the heat and stand for 5 minutes before gently stirring through the mango.

  2. Meanwhile, in a small bowl, mix the mango chutney or sauce with the yogurt. Pile the chickpeas onto naan, sprinkle with the chillies, if using, and serve with the mango yogurt.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,385kJ/ 567kcals

Fat

16g

Saturated Fat

3.5g

Carbohydrates

84g

Sugars

19g

Fibre

9.6g

Protein

18g

Salt

2.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4/5)

4 out of 5 stars1 rating