Tandoori Salmon with curried chickpeas

Ingredients

THE CHICKPEAS

• 3 tbsp cashew butter
• 4 tbsp olive oil
• 550g spanish chickpeas in a jar
• 1 tsp curry powder
• 1 tsp garlic powder
• 1/2 tsp onion salt
• 1 tsp Garam masala
• 1/2 tsp chilli powder
• 1/4 tsp cinnamon
• 1 tsp fennel seeds
• 1/2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground fenugreek
• 1/2 lime
• Big pinch salt
• Pepper
• 1 tbsp vinegar
• 1 tbsp tomato purée
• 300g full fat Greek yogurt & 3 tbsp dried mint
• Mango chutney

• THE SALMON (per fillet):
• 1 salmon fillet, skinned and cubed
• 1 tsp tandoori masala spice mix (can mix your own)
• 1 tsp Garam masala
• 1 tbsp tomato paste
• Splash water

Method

1. Preheat the oven to 220°C
2. Add the cashew butter, olive oil, spices, tomato purée, vinegar, lime, salt and pepper to a large mixing bowl and mix well
3. Drain a large jar of Spanish chickpeas, add to the cashew butter mix. Combine carefully until all the chickpeas are covered
4. Spread out on a large baking sheet and cook for 30-40 mins in 10 minute intervals, turning until they look crispy, leave to cool slightly
5. Whilst they cook, marinade your salmon in a dish, then mix the raita: 300g yogurt, splash water, 3 tbsp dried mint
6. Mix 4 tbsp mango chutney with a splash of water until it’s drizzleable
7. Cook your salmon as desired; I grilled mine on either side for 2-3 mins.
8. To a plate, add a few tbsp raita, the chickpeas, then the salmon and top with the mango chutney, coriander and crushed cashews