TAKE A CAN OF… CHICKPEAS
There’s so much more to this storecupboard staple than the makings of houmous
Chickpea dhal with naan bread crisps
QUICK VEGGIE CURRY
SERVES 4 AS A SNACK. HANDS-ON TIME 20 MIN, OVEN TIME 10 MIN
Heat the oven to 220°C/200°C fan/gas 7. Heat 1 tbsp ghee in a pan, then fry 1 chopped onion for 8 minutes until soft and starting to colour. Add 1 crushed garlic clove and 1½ tsp curry powder, then cook for 2 minutes. Stir in 300ml vegetable stock or water and a 400g tin of drained and rinsed chickpeas, reserving 2 tbsp.
Simmer for 10 minutes, mashing lightly until thickened. Tear 300g naan bread into pieces and drizzle with veg oil. Spread over a baking tray, then bake for 10 minutes until crisp. Heat 1½ tsp ghee in a frying pan, add the reserved 2 tbsp chickpeas and fry until crisp (be careful – they may pop and spit if the pan gets too hot). Add a pinch of chilli powder, then toss in the pan until evenly coated. Season, then serve the dhal topped with the chilli chickpeas and fresh coriander leaves, with the naan for dipping and natural yogurt, if you like.