What are the main ingredients in CRISPY CHICKPEA MASALA?

Salt & Pepper, Sugar/Sweetener/Honey, Water, Paper Towel, Oil (cooking, olive or coconut)

What is the nutritional information of CRISPY CHICKPEA MASALA?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CRISPY CHICKPEA MASALA?

GET STUCK IN!: Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef! ROAST VEGGIES: Preheat the oven to 200°C. Spread out the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway. DAIRY-FREE RAITA: Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water. MAKE THE MASALA: Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. POP ON THOSE POPPADOMS: Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. FINAL TOUCH!: When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.

What should be prepared from my kitchen to make CRISPY CHICKPEA MASALA?

Salt & Pepper, Sugar/Sweetener/Honey, Water, Paper Towel, Oil (cooking, olive or coconut)

CRISPY CHICKPEA MASALA

Name: CRISPY CHICKPEA MASALA
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Salt & Pepper; Sugar/Sweetener/Honey; Water; Paper Towel; Oil (cooking, olive or coconut)

People of the world, spice up your life! Have we got a vegan curry extravaganza for you: spicy, tomato-based sauce, richly infused with fresh chilli and garlic and served with minty, dairy-free raita.

CRISPY CHICKPEA MASALA

with charred cauliflower & poppadoms

Hands on Time: 15 - 20 minutes

Overall Time: 35 - 45 minutes

Ingredients:

Cashew Nut Yoghurt
Cauliflower Florets
Chickpeas
Chilli
Chillies
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Cucumber
Fresh Mint
Garlic Clove
Garlic Cloves
NOMU Indian Rub
Onion
Onions
Poppadoms
Vegetable Stock

From your kitchen:

Salt & Pepper
Sugar/Sweetener/Honey
Water
Paper Towel
Oil (cooking, olive or coconut)

Serves 1

ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 100ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and half of the chopped chilli (both to taste). Set aside the remaining chilli for another meal. Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 5-10 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!

Cauliflower Florets - 150g
Chickpeas - 120g
Cucumber - 50g
Cashew Nut Yoghurt - 50ml
Fresh Mint - 5g
Vegetable Stock - 5ml
Onion - 1
NOMU Indian Rub - 15ml
Chilli - 1
Garlic Clove - 1
Cooked Chopped Tomatoes - 200g
Poppadoms - 2

Download the Recipe

Serves 2

ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!

Cauliflower Florets - 300g
Chickpeas - 240g
Cucumber - 100g
Cashew Nut Yoghurt - 100ml
Fresh Mint - 10g
Vegetable Stock - 10ml
Onion - 1
NOMU Indian Rub - 30ml
Chilli - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Poppadoms - 4

Download the Recipe

Serves 3

ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!

Cauliflower Florets - 300g
Chickpeas - 240g
Cucumber - 100g
Cashew Nut Yoghurt - 100ml
Fresh Mint - 10g
Vegetable Stock - 10ml
Onion - 1
NOMU Indian Rub - 30ml
Chilli - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Poppadoms - 4

Download the Recipe

Serves 4

ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces on one roasting tray and the drained chickpeas on another. Coat both in oil and seasoning. Roast in the hot oven for 35-40 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 200ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 12-15 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!