Coronation chicken is loved for its curry cream sauce, and it goes just as well with chickpeas for a vegetarian alternative. The popular legume can be mixed into a sandwich filler or salad for a tasty dish to mark King Charles III’s Coronation – both of which are incredibly easy to make.
Coronation chickpea naan wraps
This vegetarian recipe is a take on the classic dish crafted for Queen Elizabeth II’s coronation lunch. Chickpeas are coated in creamy, curried sauce, all wrapped up in a savoury naan – perfect for a street party or picnic.
Ingredients (four servings)
- 120g Greek yoghurt, plus 2-3 tablespoons to serve
- Two tablespoons mayonnaise
- Two tablespoons of mango chutney, plus two tablespoons to serve
- Half a teaspoon of apple cider vinegar
- Two teaspoons of mild curry powder
- Half a teaspoon of ground turmeric
- One-quarter of a teaspoon of ground cinnamon
- One teaspoon lime pickle (optional)
- 400g tin of chickpeas, drained and rinsed
- One Jazz Apple, cored and diced
- 30g dried cranberries
- 30g whole almonds, roughly chopped
- 2-3 spring onions, thinly sliced
- A handful of fresh coriander and mint leaves, finely chopped
- Half a red onion, sliced
- One-third of a cucumber, thinly sliced lengthwise
- Four naan flatbreads (or chapati, roti)
- Salt and pepper to taste
READ MORE: Queen Elizabeth II’s chocolate birthday cake uses a century-old recipe
Method
To make the Coronation dressing, combine the yoghurt, mayonnaise, mango chutney, vinegar, spices, and lime pickle if using, in a bowl. Stir well and set aside for later.
Add the drained and rinsed chickpeas to a mixing bowl and mash them to suit the desired texture of the filling. Then, add the diced apple, cranberries, almonds, spring onions, and half of the fresh herbs.
Toss together before adding the dressing to the chickpea mixture, and mix together until everything is fully coated. Season with salt and pepper to taste. The Jazz Apple chef said: “You can serve the chickpeas right away or chill them in the fridge for about an hour to let the flavours develop even further. This will also taste great the next day!”
To serve, warm the naan in the oven or in a pan on the stovetop, then set aside to cool slightly. Build the wraps by brushing some mango chutney onto each one, then spread a spoonful of yoghurt across. Add some lettuce, cucumber, and red onion, then top with a generous spoonful of Coronation Chickpeas. Garnish with fresh herbs, roll up the naan, and enjoy.
Once cooked, drain the eggs, and run them under cold water, tapping the shells as they cool.
Peel them to reveal the hard-boiled whites and discard the shells before cutting each egg in half. Leave until cold while focusing on building the salad.
To do this, place all the dressing ingredients together in a bowl and mix together with a fork. Then, remove the vegetables from the oven, add the spinach leaves and half the dressing and mix well.
Heap the warm salad onto a large serving dish. Top with the eggs, drizzle over the remaining dressing and the reserved spices. Serve warm or cold as a side dish for a Coronation party spread.
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