Gnocchi and jumbo chickpea 'chaat'
Serves: 2-4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Gnocchi and jumbo chickpea 'chaat'
Inspired by Indian street-food flavours, this dish makes a satisfying veggie main course for two, or could serve four as a starter or as part of a sharing spread
Serves: 2-4
Prep time: 20 minsTotal time: 
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Nutritional information (serving (1 of 2))
Calories
852Kcal
Fat
40gr
Saturates
11gr
Carbs
96gr
Sugars
9gr
Fibre
15gr
Protein
25gr
Salt
4.8gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 300g pack La Famiglia Rana pan-fried gnocchi
- 1 x 240g pouch Merchant Gourmet jumbo chickpeas
- 1 tsp chaat masala (we used Shan seasoning mix)
- ½ tsp fine salt
- 2 tbsp rapeseed oil
- 250g thick Greek yogurt
- 25g Bombay mix (optional), to serve
- 40g pomegranate seeds, to serve
For the coriander chutney
- ½ x 30g pack coriander, plus extra to serve
- ½ tbsp lime juice
- ½ small green chilli, deseeded and chopped
- ¼ tsp chaat masala
- 2 tbsp rapeseed oil
Step by step
- For the coriander chutney, put all the ingredients (including the coriander stalks) in a small food processor with a pinch of salt and whiz until smooth. Transfer to a bowl and set aside.
- Put the gnocchi, chickpeas, chaat masala, salt and oil in a large bowl and stir well to coat. Heat a large non-stick frying pan over a mediumhigh heat. Add the gnocchi mixture, then fry for 8-10 minutes until crisp and golden, tossing regularly. Remove from the heat and set aside to cool for about 5 minutes. Meanwhile, spread the yogurt over a serving platter, or individual plates.
- Spoon over the gnocchi mixture, then drizzle over the coriander chutney. Scatter with the Bombay mix (if using), pomegranate seeds and extra coriander leaves to serve.
