Creamy Curried Chickpea Jacky-P
with Mango Chutney and Toasted Almonds
Our Creamy Curried Chickpea Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Baking Potato
1
North Indian Style Spice Mix
1
Garlic Clove
150
Green Beans
1
Chickpeas
50
Korma Curry Paste
(Contains Mustard)
75
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
40
Baby Spinach
40
Mango Chutney
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil, then season with salt and pepper.
Sprinkle over the North Indian sttyle spice mix and rub it all over the potatoes. Lay them, cut-side down, on the baking tray.
When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the green beans.
Drain and rinse the chickpeas in a sieve.
When the potatoes have baked for 10 mins, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic and korma style paste. Fry for 1-2 mins.
Meanwhile, boil a half-full kettle.
Add the chickpeas, creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount) to the pan. Stir well and season with salt and pepper.
Bring to the boil, then lower to a simmer. Cook, stirring occasionally, for 3-4 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then stir through half the mango chutney.
While the curried chickpeas simmer, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in butter (if you have any).
When everything's ready, transfer your baked potatoes to your plates.
Gently mash the cut sides of the potatoes with a fork and add some butter (if you have any).
Top with your curried chickpeas, toasted flaked almonds and spoon over the remaining mango chutney.
Serve the green beans alongside.
Enjoy!
