Creamy Curried Chickpea Jacky-P
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Creamy Curried Chickpea Jacky-P

Creamy Curried Chickpea Jacky-P

with Mango Chutney and Toasted Almonds

Our Creamy Curried Chickpea Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Mustard
•Milk
•Celery
•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2

Baking Potato

1

North Indian Style Spice Mix

1

Garlic Clove

150

Green Beans

1

Chickpeas

50

Korma Curry Paste

(Contains Mustard)

75

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

40

Baby Spinach

40

Mango Chutney

15

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kJ)2814 kJ
Energy (kcal)673 kcal
Fat26.1 g
of which saturates9.4 g
Carbohydrate90.2 g
of which sugars20.2 g
Protein20.4 g
Salt3.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Garlic Press
•Kettle
•Large Saucepan
•Medium Saucepan

Instructions

Bake your Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil, then season with salt and pepper.

Sprinkle over the North Indian sttyle spice mix and rub it all over the potatoes. Lay them, cut-side down, on the baking tray.

When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans. 

Drain and rinse the chickpeas in a sieve.

Build the Flavour
3

When the potatoes have baked for 10 mins, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and korma style paste. Fry for 1-2 mins.

Meanwhile, boil a half-full kettle.

Curry Up
4

Add the chickpeas, creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount) to the pan. Stir well and season with salt and pepper.

Bring to the boil, then lower to a simmer. Cook, stirring occasionally, for 3-4 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then stir through half the mango chutney.

Cook the Green Beans
5

While the curried chickpeas simmer, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in butter (if you have any).

Finish and Serve
6

When everything's ready, transfer your baked potatoes to your plates.

Gently mash the cut sides of the potatoes with a fork and add some butter (if you have any).

Top with your curried chickpeas, toasted flaked almonds and spoon over the remaining mango chutney.

Serve the green beans alongside.

Enjoy!