with cucumber chutney and pineapple chow
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Chickpeas
1 pack(s)
Lime
1 unit(s)
Curry Powder
2 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
1 sachet(s)
Cucumber
1 unit(s)
Pineapple Chunks
1 pack(s)
Dried Chilli Flakes
2 sachet(s)
Salad Leaves
40 grams
Naan
2 unit(s)
Tofu
180 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- Halve the lime.
- Coarsely grate the tofu.
- Place a pan over medium heat with a drizzle of oil.
- Add the tofu and curry powder. Stir-fry for 6-8 mins.
- Stir in the chickpeas, stock, mango chutney and 75ml water (per 2P).
- Using the back of a fork, lightly crush roughly half the chickpeas.
- Bring to the boil, then lower the heat and cook until thickened, 2-3 mins. Remove from the heat and season with salt and pepper.
- Next, trim and halve the cucumber widthways. Slice one-half into thin rounds and set aside.
- Halve the remaining cucumber lengthways. Using a teaspoon, scoop out and discard the seeds, then coarsely grate.
- Pop the grated cucumber into a small bowl.
- Squeeze some lime juice over the grated cucumber. Season with salt and pepper, then toss to coat.
- Pop the pineapple into a separate small bowl.
- Add the chilli flakes (use less if you don't like spice) and a squeeze of lime juice.
- Season with salt and pepper. Set your chow aside for now.
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Meanwhile, in a medium bowl, combine 1 tsp sugar (per 2P) 1 tbsp oil (per 2P) with a good squeeze of lime juice.
- Season the dressing with salt and pepper.
- Just before serving, add the salad leaves and cucumber rounds to the dressing and toss to coat.
- Once everything's ready, transfer the naan to your plate.
- Pile the chickpeas onto one-half of each naan.
- Spoon over the cucumber chutney, then fold over the naan to sandwich shut.
- Serve the chickpea doubles with the pineapple chow and cucumber salad alongside.
3611
kJ
Energy (kJ)
863
kcal
Energy (kcal)
24.2
g
Fat
3.5
g
of which saturates
109.5
g
Carbohydrate
27
g
of which sugars
18.1
g
Dietary Fiber
38.8
g
Protein
0
mg
Cholesterol
4.39
g
Salt
