Mango & curried chickpeas on naan

Name: Mango & curried chickpeas on naan
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1½ tbsp olive oil; 1 onion, thinly sliced; 2 tsp mild or medium curry powder; ¼ tsp ground turmeric; ½ tsp salt; 400 g can chickpeas drained; 120 g pack baby spinach; 1 No.1 Speciality Mango, cut into 1.5cm chunks

Beans on toast gets a makeover! Use a gluten-free chutney and serve with rice instead of naan for a gluten-free meal.

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VegetarianHealthyLow in saturated fatSource of protein2 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
Plusstanding

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1½ tbsp olive oil
1 onion, thinly sliced
2 tsp mild or medium curry powder
¼ tsp ground turmeric
½ tsp salt
400g can chickpeas drained
120g pack baby spinach
1 No.1 Speciality Mango, cut into 1.5cm chunks

To serve

1 tbsp mango chutney (or use Cooks’ Ingredients Mango Amba Sauce)
100g plain yogurt
4 naans, warmed through
Ottolenghi Aleppo & Other Chillies, for sprinkling (optional)

Put the oil in a medium sauté pan set over a medium-high heat. Add the onion and cook for 8 minutes, stirring, until soft and golden but also crispy in parts. Reduce the heat to medium and add the curry powder, turmeric, salt and some black pepper. Cook for 1 minute, then add the chickpeas. Cook for another 1-2 minutes, stirring so that the chickpeas are coated. Add the spinach, cover for 5 minutes and stir through until just wilted, then remove from the heat and stand for 5 minutes before gently stirring through the mango.
Meanwhile, in a small bowl, mix the mango chutney or sauce with the yogurt. Pile the chickpeas onto naan, sprinkle with the chillies, if using, and serve with the mango yogurt.

Typical values per serving when made using specific products in recipe