A quick and easy midweek meal option, ready in 10 minutes. Add black pepper or chilli flakes for an extra kick.
- Prepare2 mins
- Cook8 mins
- Total time10 mins
Drain the chickpeas and pat ½ dry with kitchen paper. Heat 1 tbsp vegetable oil in a frying pan. Sizzle the dried chickpeas with some salt for 5-6 minutes, stirring often, until golden.
Add 2 tbsp green tikka masala paste, then cook for 30 seconds. Meanwhile, heat the soup according to pack instructions and the remaining chickpeas in a saucepan.
Roughly mash the chickpeas into the soup, then ladle into bowls with a swirl of kefir yogurt, the hot tikka chickpeas and some extra tikka paste.
A finishing burst of heat, from cracked black pepper or chilli flakes, works well.