Tandoori chickpeas are a super easy one-pot recipe that won’t leave your kitchen filled with dirty dishes. Thanks to the spices used, this dish has an exotic touch that will tickle your taste buds with the very first bite. It pairs wonderfully with any side dish. We chose zero rice, but you can also try it with bread or enjoy it on its own – it’s up to you.
Ingredients for the chickpeas:
- 300 g ready-to-eat or canned chickpeas (drained)
- 250 g cherry tomatoes
- 70 g tomato paste
- 30 ml olive oil
- 10 g date syrup
- 5 cloves of garlic, peeled and left whole
- 1 tsp salt
- ½ paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- chilli flakes to taste
Ingredients for serving:
- Zero rice (if you don’t have Zero rice, you can use regular rice, which will increase the carbohydrate content of the recipe)
- any salad of your choice
- salad dressing to taste (you can try zero dressings or light mayonnaise)
- chopped cilantro for garnish
- lemon or lime
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Method:
The process couldn’t be simpler. Place all the ingredients needed for the chickpeas in an ovenproof dish or pot and mix thoroughly.
Cover it with a lid (or use aluminium foil if you don’t have a lid), put it in the oven preheated to 170°C (338°F), and bake for approximately 75 minutes until the tomatoes start to break down, and the garlic softens.
During baking, stir the mixture several times. Then, when it’s done, simply take it out, and you’re ready to serve.
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| Energy value | 431 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fats | 17 g |
| Fibre | 9 g |
Simple, nutritionally rich, and delicious. That’s exactly what this dish is. It’s an ideal choice for lovers of healthy and tasty food.
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