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
FOOD STYLING BY Mia Blundell

INGREDIENTS

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

METHOD

  • 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.

ALSO TRY

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A delicious meal using fresh local produce that's ready to eat in under 40 minutes, what's not to love?
Whip up this deceptively simple vegetarian weekday supper using hearty chickpeas, one of your pantry essentials. Serve without yoghurt for a vegan option
This fuss-free tray bake is big on flavor thanks to the za'atar. The spinneysFOOD Ready To Roast Potatoes cuts down on prep time, making this a great back-pocket dinner recipe