Waitrose and Partners
Spiced chickpea croustades

Spiced chickpea croustades

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. 

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Makes24
  • CourseCanape
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

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

  1. 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.

  2. 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).

  3. 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.

Nutritional

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

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars

2

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0