Rene Subash's chickpea chaat recipe
Created by Rene Subash
Foodie and flavour queen Rene shares her favourite snack for enjoying during Diwali and beyond. This dish comes together with hardly any effort — spiced chickpeas and potatoes, cooling yogurt, and toppings that create an irresistible crowd-pleaser. 'Chaat is so easy to make ahead or throw together at the last minute,' says Rene. 'My twist is scooping up all the goodness with mini poppadoms.'
See method- Serves 8
- Takes 35 mins, plus cooling
- 124 calories / serving
- Healthy
- Vegetarian
- Gluten-free
Ingredients
- 250g new potatoes
- 2 tbsp tamarind paste
- 2 tbsp light brown soft sugar
- 1¼ tsp chaat masala (we used Shan*)
- ¼ tsp ground cumin
- 400g tin chickpeas, drained and rinsed
- ½ tsp chilli powder
- 275g natural yogurt, plus 2 tbsp
- 1 tsp caster sugar
- 1-2 tomatoes, diced
- ½ red onion, finely diced
- 80g pack pomegranate seeds
- 10g fresh coriander, leaves picked
- 1 tsp mint sauce
- mini poppadoms, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 520kJ 124.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 18.7gProtein 5.2gFibre 2.8g
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- Boil the potatoes in a saucepan of water until cooked through; about 14-18 mins. Drain, then set aside to cool completely. When cold, dice.
- Meanwhile, add the tamarind paste, brown sugar, ¼ tsp chaat masala and cumin to a small saucepan with 2 tbsp water. Stir and bring to a simmer, then reduce to a low heat for 2-3 mins to thicken. Set aside to cool.
- Stir together the potatoes, chickpeas, chilli powder and remaining chaat masala in a bowl, then spread out on a serving platter.
- Mix 275g yogurt with the caster sugar; spoon over the chickpeas and potatoes. Scatter over the tomatoes, onion, pomegranate seeds and coriander and drizzle with the tamarind sauce.
- Mix the extra 2 tbsp yogurt with the mint sauce and dollop on top. Serve with mini poppadoms for scooping, if you like.
- See more Diwali recipes
- *Subject to availability
