Trinidadian Style Chickpea Doubles with Tofu
with cucumber chutney and pineapple chow
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Veggie
•Quick
Allergens:
Mustard
•Wheat
•Milk
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 unit(s)
Lime
2 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
1 unit(s)
Cucumber
1 pack(s)
Pineapple Chunks
2 sachet(s)
Dried Chilli Flakes
40 grams
Salad Leaves
2 unit(s)
Naan
(Contains: Wheat, Milk)
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3617 kJ
Energy (kcal)865 kcal
Fat24.2 g
of which saturates3.5 g
Carbohydrate111.3 g
of which sugars27.5 g
Dietary Fiber18.1 g
Protein38.9 g
Salt4.4 g
Potassium267.8 mg
Calcium208.8 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the chickpeas in a sieve.
- Halve the lime.
- Coarsely grate the tofu.
2
- Place a pan over medium heat with a drizzle of oil.
- Add the tofu, curry powder and half the garlic. Stir-fry for 6-8 mins.
- Stir in the chickpeas, stock, mango chutney and 75ml water (per 2P).
- Using the back of a fork, lightly crush roughly half the chickpeas.
- Bring to the boil, then lower the heat and cook until thickened, 2-3 mins. Remove from the heat and season with salt and pepper.
3
- Next, trim and halve the cucumber widthways. Slice one-half into thin rounds and set aside.
- Halve the remaining cucumber lengthways. Using a teaspoon, scoop out and discard the seeds, then coarsely grate.
- Pop the grated cucumber into a small bowl with the remaining garlic.
- Squeeze some lime juice over the grated cucumber. Season with salt and pepper, then toss to coat.
4
- Pop the pineapple into a separate small bowl.
- Add the chilli flakes (use less if you don't like spice) and a squeeze of lime juice.
- Season with salt and pepper. Set your chow aside for now.
5
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Meanwhile, in a medium bowl, combine 1 tsp sugar (per 2P) 1 tbsp oil (per 2P) with a good squeeze of lime juice.
- Season the dressing with salt and pepper.
- Just before serving, add the salad leaves and cucumber rounds to the dressing and toss to coat.
6
- Once everything's ready, transfer the naan to your plate.
- Pile the chickpeas onto one-half of each naan.
- Spoon over the cucumber chutney, then fold over the naan to sandwich shut.
- Serve the chickpea doubles with the pineapple chow and cucumber salad alongside.
