Coronation Chickpeas with Pickled Onions

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a half-full kettle. Add the sultanas to a bowl, pour over 100ml boiling water and leave to rehydrate. Make the quick pickled onions; thinly slice the onion. Place one-quarter of the onions into a small bowl with vinegar and a pinch of sea salt. Leave to pickle.

Step 2

Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the remaining onion and cook for 6-8 mins, until softened. Meanwhile, coarsely grate the apples. Drain and rinse the chickpeas. Finely slice the sugar snaps.

Step 3

Add the apples, chickpeas, sugar snaps, sultanas and their soaking liquid, nigella seeds, curry powder and cinnamon. Season with sea salt and black pepper. Simmer for 4-5 mins, until most of the liquid has evaporated. Finally,

Step 4

stir in half the yoghurt and a little pickling liquid.

Step 5

Heat another frying pan on medium heat. Toast the almonds for 2-3 mins, turning regularly, until golden. Remove and set aside.

Step 6

Serve the chickpeas topped with the pickled onion, pea shoots and almonds. Drizzle over the remaining yoghurt.