Tikka Masala Chickpeas

Make the Chickpea Tikka Masala

• Slice the onions.
• Heat a dash of oil in a frying pan over a medium heat, add the onions and fry for 8 minutes. Season with salt and pepper to how you like it.
• Stir in the ginger & garlic paste and tomato purée and cook for 3 minutes on a high heat, helping to caramelise the tomato purée for the best flavour.
• Lower the heat back to medium, add the tikka curry powder with half the ground turmeric and cook for 1 minute.
• Add the chickpeas and pour in 100ml warm water per serving (400ml for 4 people, 200ml for 2 people). Simmer gently for 10 minutes.

Prep the smashed minty cucumber

• Slice the cucumber in half lengthways and remove the seeds with a teaspoon.
• Smash it with a rolling pin or another heavy object, then roughly chop it. Add it to a bowl and sprinkle over the rice vinegar and dried mint, then mix well. Season with salt and pepper.

Prep the turmeric yoghurt

• In a bowl mix together half the Greek yoghurt with the reserved ground turmeric and a generous pinch of black pepper, season with salt. If you like you can add a dash of honey too.

Warm the naan

• Heat the naan according to the packet instructions. If you like you can brush them with some melted butter before serving for an extra tasty option.

Finish the chickpeas & Plate Up

• Stir the remaining Greek yoghurt into the chickpeas and warm through. Check the seasoning and adjust to taste to how you like it.
• Plate up the chickpeas with the naan, minty smashed cucumber and turmeric yoghurt.