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£2.92/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per item when made using specific products in recipe
Energy | 150kJ/ 36kcals |
---|---|
Fat | 1.7g |
Saturated Fat | 0.5g |
Carbohydrates | 3.6g |
Sugars | 1.1g |
Fibre | 0.6g |
Protein | 1.2g |
Salt | 0.2g |
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