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Coronation Chickpeas

  • Prep Time
    15 MINS
  • Cook Time
    10 MINS
  • KCals 261
  • Carbs 37G
2 Servings


  • 1 tin chickpeas 400g tin, drained and rinsed
  • ½ small red onion finely chopped
  • ½ red pepper finely diced
  • 1 small mango peeled and cut into small chunks
  • 100 g fat free Greek yoghurt
  • 2 tsp red wine vinegar
  • 2 tsp mild curry powder
  • 1 tsp granulated sweetener or sugar
  • ½ tsp garlic granules
  • a small bunch of coriander chopped
  • salt and freshly ground black pepper
  • 2-3 tbsp water


  1. Place the mango in a small saucepan with 2-3 tbsp water and the red wine vinegar. Cover and bring to a simmer over a low heat for 10 minutes or until the mango becomes soft and begins to fall. Riper mangoes will need less cooking than unripe ones.

  2. When soft, remove from the heat and set aside for 10 minutes to cool, before blending to a puree.

  3. In a large bowl, mix the mango puree with the yoghurt, curry powder, garlic granules and sweetener.

  4. Stir in the chickpeas, peppers, onions and coriander.

  5. Season to taste with salt and pepper and serve with your choice of accompaniment.