Chickpea and Balsamic Chaat
Prep: 10 minutes
Cook: 0 minutes
Cook: 0 minutes
Easy
Serves 8-12
These little bites have it all - spice, zing, and just the right amount of crunch. The ultimate celebratory canapé. Pair them with Moth's Pink Gin Fizz cocktail to really get the party started.
Ingredients
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1 bunch coriander
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1 tbsp Belazu Green Chilli Flavour Hack
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Juice of 1 lime
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1 tbsp sugar
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1 jar Belazu Gordo Chickpeas
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp Belazu Early Harvest Extra Virgin Olive Oil
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24 mini pastry cups, Rahms croustades are good for this
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100g yoghurt
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25ml Belazu Balsamic Vinegar 1.34
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1/2 red onion, finely diced
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50g pomegranate seeds
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50g nylon sev
Method
- Step 1: Make a coriander chutney by tearing the coriander into a food processor then adding the Green Chilli Flavour Hack, lime juice and sugar. Blend into a smooth paste, season to taste, and set aside.
- Step 2: Drain the Gordo Chickpeas from their liquid but do not rinse them. Tip them into a bowl along with the ground cumin and coriander, then toss with the olive oil, lightly season with salt and set aside.
- Step 3: To assemble the chaat, spoon 3 chickpeas into the pastry cup and top with 1/2 a tsp of yoghurt. Add 2 drops of Balsamic Vinegar 1.34, and a pinch of the finely diced red onion. Finish with 1/2 a tsp of the coriander chutney, a couple of pomegranate seeds and a pinch of the nylon sev. Repeat with all the pastry cups to fill a platter.
