Curried Chickpeas

This recipe is yet another of my hostel kitchen creations inspired by the “free food” basket. Tinned chickpeas are a staple item on my shopping list. Tinned items are a backpackers dream as they last forever, travel well on buses & need minimal preparation.

I created this recipe over the weekend and have been eating them on a near daily basis since. Apologies in advance if you get a little addicted like me!

Serves 4 as a side.

• 1 x 400g tin chickpeas
• 2 tsp Dijon/wholegrain mustard or fruit chutney
• 2 tbsp plain yoghurt
• 1 tsp fresh lemon juice
• 2 tsp curry powder

1. Drain and rinse the chickpeas and place in a bowl.
2. Add the remaining ingredients and stir well together.
3. Taste, if you like a stronger curry flavour just add more to your desired taste.
4. Add to a green leafy salad or serve alongside falafel like I did for a chickpea feast!

Happy cooking,

Sinéad

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