Coronation chickpea naan wraps and sharer salad recipe
Coronation chicken is loved for its curry cream sauce, and it goes just as well with chickpeas for a vegetarian alternative. The popular legume can be mixed into a sandwich filler or salad for a tasty dish to mark King Charles III’s Coronation – both of which are incredibly easy to make.
Coronation chickpea naan wraps
This vegetarian recipe is a take on the classic dish crafted for Queen Elizabeth II’s coronation lunch. Chickpeas are coated in creamy, curried sauce, all wrapped up in a savoury naan – perfect for a street party or picnic.
Ingredients (four servings)
- 120g Greek yoghurt, plus 2-3 tablespoons to serve
- Two tablespoons mayonnaise
- Two tablespoons of mango chutney, plus two tablespoons to serve
- Half a teaspoon of apple cider vinegar
- Two teaspoons of mild curry powder
- Half a teaspoon of ground turmeric
- One-quarter of a teaspoon of ground cinnamon
- One teaspoon lime pickle (optional)
- 400g tin of chickpeas, drained and rinsed
- One Jazz Apple, cored and diced
- 30g dried cranberries
- 30g whole almonds, roughly chopped
- 2-3 spring onions, thinly sliced
- A handful of fresh coriander and mint leaves, finely chopped
- Half a red onion, sliced
- One-third of a cucumber, thinly sliced lengthwise
- Four naan flatbreads (or chapati, roti)
- Salt and pepper to taste
To make the Coronation dressing, combine the yoghurt, mayonnaise, mango chutney, vinegar, spices, and lime pickle if using, in a bowl. Stir well and set aside for later.
Add the drained and rinsed chickpeas to a mixing bowl and mash them to suit the desired texture of the filling. Then, add the diced apple, cranberries, almonds, spring onions, and half of the fresh herbs.
Toss together before adding the dressing to the chickpea mixture, and mix together until everything is fully coated. Season with salt and pepper to taste. The Jazz Apple chef said: “You can serve the chickpeas right away or chill them in the fridge for about an hour to let the flavours develop even further. This will also taste great the next day!”
To serve, warm the naan in the oven or in a pan on the stovetop, then set aside to cool slightly. Build the wraps by brushing some mango chutney onto each one, then spread a spoonful of yoghurt across. Add some lettuce, cucumber, and red onion, then top with a generous spoonful of Coronation Chickpeas. Garnish with fresh herbs, roll up the naan, and enjoy.
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Chickpea salad with spiced eggs
For those searching for the perfect coronation salad, a chef at British Lion Eggs has shared a flavoursome recipe – and it’s the ideal party dish.
- 500g cauliflower florets
- One large red onion, cut into chunks
- One large red pepper cut into chunks
- One 400g tin of chickpeas, drained well
- Two tablespoons of olive oil
- Two teaspoons of cumin seeds
- One teaspoon of smoked paprika
- Half a teaspoon of turmeric
- Half a teaspoon of chilli flakes
- Salt and fresh ground black pepper
- Six medium Lion Quality eggs
- 100g baby spinach
- Four tablespoons Greek yoghurt
- One tablespoon tahini
- One tablespoon of olive oil
- One tablespoon of lemon juice
Preheat the oven to 220C before adding the cauliflower, onion, pepper, chickpeas and oil in a large roasting tin. Toss well and shake to form one even layer of ingredients.
In a small bowl, mix together all the spices with a little salt and pepper, reserving half a teaspoon for garnish, and sprinkle the rest over the vegetables in the baking tray.
Toss the chickpea mix until they are evenly coated in the spices and bake for 25 minutes or until the vegetables are tender and golden around the edges.
While the vegetables cook, put the eggs in a small pan and cover with cold water. Bring to a boil, then simmer uncovered for six minutes as the water bubbles.
Once cooked, drain the eggs, and run them under cold water, tapping the shells as they cool.
Peel them to reveal the hard-boiled whites and discard the shells before cutting each egg in half. Leave until cold while focusing on building the salad.
To do this, place all the dressing ingredients together in a bowl and mix together with a fork. Then, remove the vegetables from the oven, add the spinach leaves and half the dressing and mix well.
Heap the warm salad onto a large serving dish. Top with the eggs, drizzle over the remaining dressing and the reserved spices. Serve warm or cold as a side dish for a Coronation party spread.
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