Make a lively dish of crispy chickpeas and curried yogurt

·2-min read
Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

Spiced chickpeas with curried yogurt and crispy curry leaves

I’m often asked for centre-stage-worthy dishes that are vegetarian. I am a big fan of making vegetables the star of the show, and this dish is definitely a star. Crispy spiced chickpeas pair with a golden, curried yogurt that is packed full of fresh ginger, garlic and spices. The curry leaves really make this dish sizzle and add a wonderful flavour to the chickpeas. Look for premium-quality, large chickpeas. My favourite come from the Bold Bean Company. You could make this dish vegan very easily, too – just sub the Greek yogurt for coconut yogurt or another vegan alternative. Feel free to make the yogurt ahead of time and keep it in the fridge until serving.

Ingredients

Serves four to six

For the curried yogurt:

2 tbsp vegetable oil

1 tsp mustard seed

1 tsp coriander seed

1 tsp cumin seed

1 tsp ground turmeric

2 garlic cloves, crushed

A thumb-sized piece of ginger, peeled and finely grated

300g Greek yogurt (or coconut yogurt to make it vegan)

1 lime

For the chickpeas:

150ml vegetable oil

A handful of curry leaves

1 red chilli finely sliced

450g good quality chickpeas (drained weight) – I love the Bold Bean Company

1 tsp chilli powder

1/2 tsp turmeric

1 tsp cinnamon,

1 tsp sugar

1 tsp salt

Lime zest to serve

Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

Method

For the curried yogurt, heat two tablespoons of oil in a medium-sized frying pan over a medium heat. Add the mustard seed, coriander seed and cumin seed and cook until they begin to pop and smell fragrant (about three minutes). Switch off the heat and stir in the ground turmeric, garlic and ginger. Allow it to sit for a minute or so before transferring to a mixing bowl with the yogurt, lime zest and juice. Stir and set aside.

Rinse and drain your chickpeas. Pour onto a clean tea towel and pat dry. In a large bowl, combine the chilli powder, ground turmeric, cinnamon, sugar and salt. Then add the chickpeas and toss.

Wipe the pan down and add the 150 millilitres of oil. Heat until a piece of chilli sizzles when you drop it in. When the oil is hot enough add the curry leaves and chilli. Fry for about 15 to 30 seconds until the curry leaves just begin to darken in colour. Remove with a slotted spoon or fork and drain on a paper-towel-lined plate.

Add the chickpeas to the hot oil and fry for about five minutes, tossing regularly until they are crispy.

Transfer the cooked chickpeas to a paper-towel-lined plate or tray to remove excess oil.

Give your curried yogurt another stir and season to taste.

To serve, spoon the yogurt onto a large plate, top with the chickpeas, zest over a lime and sprinkle over the fried curry leaves and chillis.

Our goal is to create a safe and engaging place for users to connect over interests and passions. In order to improve our community experience, we are temporarily suspending article commenting