Curry Roasted Chickpeas with Mint Yogurt
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Two portions. Most of the 14 g of protein is the chickpeas and the rest is the yogurt.
Curry powder has sugar in some blends and none in others. Either way, five minutes is as long as it wants in a hot oven.

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