Chickpea Chaat

Why it works for Iftar

• Almost entirely make-ahead; add crunchy toppings at the last minute.
• Balances tangy, savoury and fresh flavours after a day without food.
• Easy to scale for a family table or community Iftar.

Ingredients

• 2 x 400 g tinned chickpeasdrained and rinsed
• 300 g potatoesboiled and diced
• 2 tomatoesdiced
• 1/2 cucumberdiced
• 1/2 red onionfinely chopped
• 3 tbsp tamarind chutney
• 2 tbsp lemon juice
• 2 tsp chaat masala
• 3 tbsp fresh corianderchopped
• 50 g sevoptional, to finish

Method

1. 1Cook the potatoes15 min

   Boil diced potatoes until tender, drain and cool.

2. 2Prepare the vegetables8 min

   Dice tomato, cucumber and onion and chop coriander.

3. 3Mix5 min

   Combine chickpeas, potato and vegetables with tamarind chutney, lemon juice and chaat masala.

4. 4Rest and finish7 min

   Let stand for 5 minutes, taste, then add coriander and sev immediately before serving.

Storing and reheating

Without sev, keeps refrigerated for 1 day.

Substitutions

• Use boiled black chickpeas for a firmer texture.
• Use diced apple instead of potato for a fresher variation.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.