Curry Roasted Chickpeas with Mint Yogurt

Make curry roasted chickpeas with mint yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
240 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
2 tsp (8 g) Rapeseed oil
2 tsp (4 g) Curry powder
100 g Greek yogurt, 0% fat
A few leaves, chopped Fresh mint
A squeeze Lemon juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Drain, rinse and dry the chickpeas thoroughly on kitchen paper.
2. Toss with the oil and a pinch of salt, spread on a tray and roast for 25 minutes, shaking once.
3. Toss with the curry powder and return to the oven for five more minutes.
4. Stir the mint, lemon and a pinch of salt into the yogurt. Serve the chickpeas warm with the yogurt to dip.

Contains milk.
Some blends include mustard seed. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/curry-roasted-chickpeas-mint-yogurt

AI-generated images illustrating the recipe.

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