The snack edit 626

Curry Roasted Chickpeas with Mint Yogurt

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

2 servings · 7 ingredients · 4 steps

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Curry Roasted Chickpeas with Mint Yogurt, plated and ready to serve. — The finished recipe. Curry Roasted Chickpeas with Mint Yogurt

Ingredients 1 to 6 for curry roasted chickpeas with mint yogurt arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for curry roasted chickpeas with mint yogurt arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Salt

Curry Roasted Chickpeas with Mint Yogurt, preparation step 1: Heat the oven to 200°C. Drain, rinse and dry the chickpeas thoroughly on kitchen paper. — Step 1. Heat the oven to 200°C. Drain, rinse and dry the chickpeas thoroughly on kitchen paper.

Curry Roasted Chickpeas with Mint Yogurt, preparation step 2: Toss with the oil and a pinch of salt, spread on a tray and roast for 25 minutes, shaking once. — Step 2. Toss with the oil and a pinch of salt, spread on a tray and roast for 25 minutes, shaking once.

Curry Roasted Chickpeas with Mint Yogurt, preparation step 3: Toss with the curry powder and return to the oven for five more minutes. — Step 3. Toss with the curry powder and return to the oven for five more minutes.

The finished curry roasted chickpeas with mint yogurt. — Step 4. Stir the mint, lemon and a pinch of salt into the yogurt. Serve the chickpeas warm with the yogurt to dip.

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