Tandoori Salmon with curried chickpeas

The best chickpeas to use in any case are Spanish chickpeas, which come in jars + are heavily salted. I could honestly eat them with a spoon.

Here is the link to some of my faves.

Recipe: makes enough for 1-3 people;

THE CHICKPEAS:
3 tbsp cashew butter
4 tbsp olive oil
550g spanish chickpeas in a jar
1 tsp curry powder
1 tsp garlic powder
1/2 tsp onion salt
1 tsp Garam masala
1/2 tsp chilli powder
1/4 tsp cinnamon
1 tsp fennel seeds
1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 lime
Big pinch salt
Pepper
1 tbsp vinegar
1 tbsp tomato purée
300g full fat Greek yogurt & 3 tbsp dried mint
Mango chutney

THE SALMON (per fillet):
1 salmon fillet, skinned and cubed
1 tsp tandoori masala spice mix (can mix your own)
1 tsp Garam masala
1 tbsp tomato paste
Splash water

Method

1. Preheat the oven to 220°C

2. Add the cashew butter, olive oil, spices, tomato purée, vinegar, lime, salt and pepper to a large mixing bowl and mix well

3. Drain a large jar of Spanish chickpeas, add to the cashew butter mix. Combine carefully until all the chickpeas are covered

4. Spread out on a large baking sheet and cook for 30-40 mins in 10 minute intervals, turning until they look crispy, leave to cool slightly

5. Whilst they cook, marinade your salmon in a dish, then mix the raita: 300g yogurt, splash water, 3 tbsp dried mint

6. Mix 4 tbsp mango chutney with a splash of water until it’s drizzleable

7. Cook your salmon as desired; I grilled mine on either side for 2-3 mins.

8. To a plate, add a few tbsp raita, the chickpeas, then the salmon and top with the mango chutney, coriander and crushed cashews

Notes + Variations:

Keep the chickpeas in the fridge for up to a week in an airtight container if you don’t eat them all - this makes the perfect quick lunch/ dinner in the week.

You can sub the salmon for tofu to make this vegan.