Mumbai Chickpea & Cheddar Pie
with Tomato Salad
we've brought all the mashed potato goodness and some Mumbai-spiced chickpeas together, to make the pie of a lifetime! All you need to finish this one off, is a bright tomato salad!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Mild Curry Paste
2
Garlic
1 sachet
Mumbai Spice Blend
2
Potato
1
Tomato
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Carrot
1 packet
Chickpeas
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Grate carrot. Drain and rinse chickpeas.
• Preheat grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 3-4 minutes. • Add Mumbai spice blend, tomato paste, mild curry paste, chickpeas and garlic and cook, until fragrant, 1-2 minutes. • Stir in coconut milk, vegetable stock powder, the butter (for the curry), brown sugar and water, until slightly thickened, 2-3 minutes.
• Transfer chickpea filling to medium baking dish. Spread mash potato over the top. Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted, 8-10 minutes.
• Meanwhile, roughly chop tomato. • In a large bowl, combine mixed salad leaves, tomato, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper.
• Divide Mumbai chickpea & cheddar pie and tomato salad between plates to serve. Enjoy!
