Coronation Chickpea Finger Sandwiches Recipe

Ingredients

1 shallot
½ chilli
½ ripe mango
3 dried apricots
2 tbsp tomato ketchup
½ tbsp vegetable curry powder
400g tin of chickpeas
75g Greek-style yogurt
1 lime
2 spring onions
A handful of coriander
8 slices whole grain bread

Prep: 15 mins | Cook: 20-25 mins

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Method

1. Peel and finely chop the shallot. Scoop the seeds and white pith out of the chilli half, then finely chop it. Peel the skin off half a mango and finely chop the flesh. Roughly chop the dried apricots.

2. Drizzle a little oil into a deep frying pan set on a medium heat. Add the shallot, season with a pinch of salt and pepper and fry, stirring often, for 5 mins til soft and glossy.

3. Add the chilli, mango and dried apricots to the pan. Cook, stirring, for 2-3 mins till the mango starts to soften. Stir in the ketchup and curry powder and cook for 2 mins. Add 4 tbsp cold water, turn the heat down, pop a lid on the pan and simmer for 10 mins, stirring ocassionally, till you have a thick sauce. If the sauce seems too dry, add a splash more water.

4. Take the pan off the heat and use a hand-held blender or a potato masher to blend the ingredients together until smooth. Set aside to cool a little.

5. Drain and rinse the chickpeas. Shake dry and tip into a mixing bowl. Add the yogurt, finely grate in the lime zest and squeeze in the juice from half the lime. Trim the roots and any ragged greens off the spring onions. Finely slice them. Roughly chop a handful of coriander leaves. Add them both to the bowl. Stir together, taste and add a pinch of salt and pepper, if you think it needs it.

6. Cut the crusts off 8 slices of bread. Spoon the coronation chickpeas onto 4 slices, then top with the remaining bread. Cut the sandwiches in half lengthways so you have 12 finger sandwiches. Serve straight away.