المكونات
- Chickpeas 400g
- Baby carrots 400g
- Shallots 3
- SpinneysFOOD cherry tomatoes 200g
- Organic extra virgin olive oil 1 tbsp
- Garam masala powder 1 tbsp
- SpinneysFOOD Turmeric 1 tsp
- Black Seasalt 1 tsp
- Tamarind paste 1 tsp
- Honey 1 tbsp
- Bombay mix 50g
- SpinneysFOOD Pomegranate 100g
- Yoghurt 100g
- Coriander 20g
أدوات ومستلزمات الطبخ
- Oven Tray 1
Nutrition (Per serving)
- سعرات حرارية 494
- دهون 11.8g
- بروتين 21.3g
- الكربوهيدرات 78.8g
- السكريات 23.4g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
صينية تشانا تشات المقرمشة
Indian 10 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the chickpeas, baby peeled carrots with tops, peeled and halved shallots and cherry tomatoes on a large baking tray.
- Drizzle with olive oil and sprinkle with the garam masala, fine turmeric and black salt.
- Mix everything well, making sure the vegetables are fully coated in the oil and spices.
- Roast in the oven for 25-30 minutes, until the chickpeas are crispy and the tomatoes are starting to burst.
- Meanwhile, whisk together the tamarind paste and honey.
- Remove the tray from the oven and drizzle with tamarind sauce and yoghurt.
- Garnish with the Bombay mix, pomegranate seeds and coriander leaves.