Spiced chickpea croustades

Name: Spiced chickpea croustades
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 400 g can chickpeas, drained, rinsed and patted dry; 1 tsp curry powder; ¼ tsp chilli powder (mild or hot, depending on your preference); ¼ tsp garlic granules; 1 tbsp olive oil; 24 croustade cases; 1 salad onion, finely sliced, or 1/4 red onion, finely chopped; Mango chutney, to serve

This is a play on pani puri, an Indian street-food snack that is wildly popular across the subcontinent. Our take combines simple, affordable ingredients in a perfect, singular mouthful.

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Vegetarian

Makes24
CourseCanape
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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Ingredients

400g can chickpeas, drained, rinsed and patted dry
1 tsp curry powder
¼ tsp chilli powder (mild or hot, depending on your preference)
¼ tsp garlic granules
1 tbsp olive oil
24 croustade cases
1 salad onion, finely sliced, or 1/4 red onion, finely chopped
Mango chutney, to serve

Coriander yogurt

50g Greek yogurt
25g pack coriander, leaves finely chopped (reserve a few small leaves to serve, if liked)

Method

Preheat the oven to 220°C, gas mark 7. Tip the chickpeas onto a baking tray, sprinkle with the curry and chilli powders, garlic granules and a good pinch of salt. Drizzle over the oil, then stir to coat the chickpeas. Cook for 25 minutes, stirring halfway through. Remove from the oven, cool, then store in an airtight container for up to 2 days until ready to use.
In a small bowl, combine the yogurt, chopped coriander and 1 tbsp cold water; season and set aside (or cover and chill if making in advance).
Put the croustade cases on a platter and divide the spiced chickpeas among them. Top with a dollop of coriander yogurt, a few pieces of onion and a coriander leaf, if liked. Serve with mango chutney for guests to help themselves.