olive oil
1 x 400g / 14.1oz tin of chickpeas, drained + rinsed
salt + pepper
2 garlic cloves, peeled + chopped
1 thumb of fresh ginger, peeled + chopped
1/2 red chilli, chopped
1.5 tsp cumin powder
1 tsp paprika
1 tbsp tomato purée
1/4 cup vegan mayonnaise
1/4 cup vegan plain yoghurt
To serve:
4 slices of bread, or gluten-free bread
mango chutney
baby spinach leaves
tomato, sliced
cucumber, sliced
red onion, sliced
1 small handful of fresh coriander
Method
First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.
Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.
Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.
To serve, spread a little mango chutney over a slice of bread.
Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.
Close the sandwich with a second slice of bread. Repeat for the second sandwich
