By Olivia Ci
Roasted Masala Chickpeas with Green Bean Sambol
4 steps
Prep:5minCook:15min
An exotic mix of flavours inspired by Sri Lankan cuisine. I love serving this with simple fragrant rice, but the chickpeas bulk it up into a satiating meal on its own.
Excerpt from: "Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan" by Dr Rupy Aujla.
Updated at: Thu, 17 Aug 2023 10:30:51 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories461.7 kcal (23%)
Total Fat23.9 g (34%)
Carbs52.8 g (20%)
Sugars13.6 g (15%)
Protein16.5 g (33%)
Sodium395 mg (20%)
Fiber16.6 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
400gtin chickpeas
drained and rinsed
30gcashews
chopped
60gfresh flat-leaf parsley
finely chopped, and stalks
160ggreen beans
1 Tbspcoconut oil
2 tspSri Lankan curry powder
or garam masala
½ tspground cinnamon
dried chilli flakes
200gcherry tomatoes
chopped
60gcoconut
freshly grated, or dry desiccated coconut
1lime
finely grated zest and juice of
90gbanana shallot
thinly sliced
sea salt
ground pepper
Instructions
Step 1
Preheat the oven to 200°C/180°C fan/gas 6.
Step 2
Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Season well with salt and pepper.
Step 3
Roast in the oven for 10–15 minutes, until the beans are tender and the chickpeas are golden.
Step 4
Remove from the oven and toss with the parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and serve.
Notes
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