Chickpea Chaat
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 641
This chickpea salad is sweet, sour and spicy all at the same time, fry the chickpeas in batches to make them extra crispy. Transfer to a serving bowl or sealable picnic box, garnish with a few coriander leaves and a spoonful of yoghurt.
recipe updated 4 Apr 2024
Ingredients
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- Tinned chickpeas
- 400 g
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- Mint leaves
- as needed
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- Red onion
- ½
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- Red chili
- ½
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- Coriander
- as needed
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- Ginger
- 1 teaspoon
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- Lime
- ½
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- Coriander
- as needed
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- Rapeseed oil
- 200 ml
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- Chaat masala
- 2 teaspoons
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- Mango chutney
- 70 g
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- Oil
- 80 ml
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- Salt
- as needed
-
- Black pepper
- as needed
Tools
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Paper towels
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Cooking Chef XL
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Cooking chef xl bowl
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Plate
-
Food processor attachment
-
Medium bowl
Step preview
- Line a clean plate with paper towels
- Attach the Stir Tool
- Add rapeseed oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 180°C, Stir 1
- Add tinned chickpeas to the Cooking Chef XL Bowl gradually while machine is running
- Cook with splashguard fitted until crispy - 5 min, 180°C, Stir 1
- Transfer chickpeas to plate
- Season with chaat masala
- Leave to drain
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the Food Processor bowl
- Add mango chutney, chaat masala, mint leaves and oil to the Food processor attachment
- Attach the lid and ensure it is locked into place
- Blend until smooth
- Transfer content of Food processor attachment to medium bowl then set aside
- Add red onion, red chili, coriander, ginger and lime to the Food processor attachment
- Blend until just combined
- Transfer content of Food processor attachment to medium bowl
- Transfer chickpeas to medium bowl
- Stir until combined
- Season with salt and black pepper
- Garnish with coriander
- Serve