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Creamy Coronation Chickpeas, Mango & Rocket Recipe

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This recipe for Creamy Coronation Chickpeas, Mango & Rocket is from Sean & Kerri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can of Chickpeas (drained)
1 Mango
1 Red Onion
80g Brown Rice
80g Coconut Yoghurt
80g Sugarsnap Peas
60g Radishes
40g Rocket
2 tbsp Apple Cider Vinegar
1 tbsp Curry Powder
Directions:
Directions:
1. Place brown rice in a saucepan with 400ml boiling water and a pinch of salt. Simmer for 20-25 mins.

2. Finely slice the red onion. Slice the sugarsnap peas in half lengthways and thinly slice the radishes. Destone then peel the mango and cut into 1cm cubes.

3. Place ⅓ of the red onion into a bowl and add ¾ of the apple cider vinegar and a pinch of salt. Mix to combine and leave to pickle.

4. Heat a large frying pan with ½ tbsp oil on a medium heat and add the remaining onion, cooking for 7 mins until softened.

5. Drain the chickpeas. Add the curry powder and chickpeas to the pan and cook for a further 3 mins. Stir in the coconut yoghurt and remaining apple cider vinegar, plus 1-2 tbsp cold water, then simmer on a gentle heat for 5 mins, adding more water to thin the sauce if needed. Season with salt and black pepper to taste.

6. Drain the rice, place back in the saucepan and stir through the sugar snap peas, radishes and rocket. Remove the onion from the pickle.

7. Spoon the rice mix onto 2 plates and top with the coronation chickpeas, mango and the pickled red onion.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Cals per portion: 590
Protein: 19g
Carbs: 97g
Fat: 19g

Region of Origin: Middle East

 

 

 

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