CRISPY TAMARIND SPROUTS WITH PEANUTS & SHALLOTS

This Indian street food inspired dish combines crispy chickpeas with sprouts and a tamarind dressing. You could go down the full chaat route by adding puffed rice and making it more of a snack, but for a filling meal add some flatbreads or naan along with the yogurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C fan/200°C/gas 6. Mix the sprouts with the shallots, chickpeas, spices, oil and salt in a roasting tin, then transfer to the oven for 25 minutes, until the vegetables are crisp and browned.

Step 2

2. Meanwhile, mix the oil with the tamarind paste and sugar. Once the vegetables are cooked, toss with the dressing, then scatter over the peanuts, fresh coriander and the chaat masala and/or mango powder, if using. Serve with the yogurt, piled into flatbreads or naan.

Step 3

Note: The tamarind paste used here is the kind you get at the supermarket in a small own-brand jar – not the very concentrated paste that you get at Asian grocery stores. If using the latter, halve the amount.