Waitrose and Partners
Green tikka masala chickpeas

Green tikka masala chickpeas

Try adding more veg to this dish – sweet potato, butternut squash, Brussels sprouts and cauliflower are all good options. Change up the greens for spinach, kale or Savoy cabbage.

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VeganVegetarianHealthyLow in saturated fatSource of fibreSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • ½ tbsp vegetable oil
  • 1 red onion
  • 175g jar Cooks’ Ingredients Green Tikka Masala Paste
  • 400ml reduced-fat coconut milk
  • 2 x 240g pouches Merchant Gourmet Jumbo Chickpeas
  • 200g baby leaf greens
  • 2 x 250g pouches basmati rice
  • 4 tbsp vegan yogurt alternative
  • 4 tbsp pomegranate seeds

Method

  1. Heat the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 5-8 minutes, until softened. Add the masala paste and cook, stirring, for 30 seconds more.

  2. Add the coconut milk and chickpeas to the pan and stir to combine. Season and bring to a simmer.

  3. Remove the tough inner stems of the greens, then slice the leaves into thin ribbons. Add to the pan, stir and return to a simmer. Cover with a lid and cook for 3-5 minutes, until the greens are wilted, softened and piping hot.

  4. Meanwhile, cook the rice according to pack instructions and divide between plates. Serve the tikka chickpeas on the side and top with a dollop of yogurt alternative, the pomegranate seeds and 2 tbsp crispy onions, if liked.

Cook’s tip

This recipe also works well as a soup. Simply add enough hot veg stock to reach the desired consistency and, using a hand blender, whizz until smooth. Finish with a squeeze of lime juice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,281kJ/ 544kcals

Fat

20g

Saturated Fat

7.5g

Carbohydrates

68g

Sugars

12g

Fibre

14g

Protein

17g

Salt

1.2g

Rating details

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