Crispy Chana Chaat Traybake

Basic pantry staples unite to create a dish that is rich in texture and flavour
Crispy Chana Chaat Traybake
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Crispy Chana Chaat Traybake
October 08, 2019
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 2
PHOTO BY Aasiya Jagadeesh
RECIPE BY Mia Blundell


1 x 400g tin spinneysFOOD Chickpeas in Water, drained
400g spinneysFOOD Baby Carrots with Tops, peeled
3 shallots, peeled and halved
200g spinneysFOOD Cherry Tomatoes on the Vine
1 tbsp olive oil
1 tbsp spinneysFOOD Garam Masala Powder
1 tsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Black Seasalt Flakes

To serve

1 tsp tamarind paste
1 tbsp spinneysFOOD Honey
80g natural yoghurt
50g spinneysFOOD Bombay Mix
100g spinneysFOOD Fresh Pomegranate Jewels
A handful of spinneysFOOD Fresh Coriander


  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Place the chickpeas, carrots, shallots and cherry tomatoes on a large baking tray.

  • 3

    Drizzle with olive oil and sprinkle with the garam masala, turmeric and black salt.

  • 4

    Mix everything well, making sure the vegetables are fully coated in the oil and spices.

  • 5

    Roast in the oven for 25-30 minutes, until the chickpeas are crispy and the tomatoes are starting to burst.

  • 6

    Meanwhile, whisk together the tamarind paste and honey.

  • 7

    Remove the tray from the oven and drizzle with tamarind sauce and yoghurt.

  • 8

    Garnish with the Bombay mix, pomegranate seeds and coriander leaves.


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