Spiced chickpea croustades

Name: Spiced chickpea croustades
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 servings
Ingredients: 400 grams chickpeas; 1 tsp curry powder; 0.25 tsp chilli powder; 0.25 tsp garlic granules; 1 tbsp olive oil; 24 rahms mini croustades; 1 salad onion; 1 mango chutney; 50 grams greek yogurt; 25 grams coriander

Prep: 15 minsCook: 25 mins

Prep

15 mins

Cook

25 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

These spiced chickpea croustades are my go to when I need something impressive but don't want to spend all evening in the kitchen. The whole thing comes together in just 40 minutes, and honestly, most of that is just letting the oven do the work. Chickpeas are absolutely packed with protein and fiber, so you're getting something truly nourishing alongside those crispy little cups. The beauty of this recipe is how simple it really is once you gather your ingredients, and the flavors are bold enough to make you feel like you've done something fancy. Perfect for entertaining or treating yourself to a proper little snack.

Ella x

Ingredients

Servings:

400 gramschickpeas(drained, rinsed and patted dry)
1 tspcurry powder
¼ tspchilli powder((mild or hot, depending on your preference))
¼ tspgarlic granules
1 tbspolive oil
24rahms mini croustades(croustade cases)
1salad onion(finely sliced, or 1/4 red onion, finely chopped)
1mango chutney(to serve)
50 gramsgreek yogurt
25 gramscoriander(leaves finely chopped (reserve a few small leaves to serve, if liked))

Detail level

Instructions

1
Preheat the oven to 220°C, gas mark 7. Tip the chickpeas onto a baking tray, sprinkle with the curry and chilli powders, garlic granules and a good pinch of salt. Drizzle over the oil, then stir to coat the chickpeas. Cook for 25 minutes, stirring halfway through. Remove from the oven, cool, then store in an airtight container for up to 2 days until ready to use.
2
In a small bowl, combine the yogurt, chopped coriander and 1 tbsp cold water; season and set aside (or cover and chill if making in advance).
3
Put the croustade cases on a platter and divide the spiced chickpeas among them. Top with a dollop of coriander yogurt, a few pieces of onion and a coriander leaf, if liked. Serve with mango chutney for guests to help themselves.

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