Katy Beskow’s Coronation chickpea recipe
Looking for a little something special for your coronation celebrations? You’re in the right place. Katy Beskow, author of “Easy Speedy Vegan” and a friend of Thought, has shared with us her super-tasty Coronation chickpea recipe. Deliciousness guaranteed.
Delicately spiced, creamy and fruity, these chickpeas are a modern twist on the classic. Use to fill a baguette, or to load into a baked potato. How golden the overall colour will be depends on the quantity of turmeric in the curry powder, as all brands vary – add a pinch of ground turmeric for added vibrancy of colour, if desired.
SERVES 2 GENEROUSLY
400g (14oz) canned chickpeas
drained and rinsed
2 tbsp vegan mayonnaise
2 tsp mango chutney
1 tsp mild curry powder
small handful of coriander
(cilantro), roughly torn
pinch of sea salt
and black pepper
Tip the chickpeas into a large bowl and roughly mash some of them with the back of a fork.
Spoon in the vegan mayonnaise, mango chutney and curry powder and stir to combine until the mashed chickpeas are coated.
Stir through the coriander, season to taste with sea salt and black pepper and then refrigerate for up to an hour to allow the flavours to infuse.
For added texture and crunch, stir through 1 tablespoon of flaked almonds