Coronation Chickpeas

Miguel Barclay
Plate of Coronation Chickpeas on a wooden green table
Serves 1
Print recipe
  • Prep time 5 mins
  • Cook time 25 mins
  • Ready time 30 mins

The texture of oven-roasted chickpeas makes them so delicious and moreish.

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  • 200 g chickpeas (from a 400 g tin), drained
  • 1 teaspoon curry powder for the chickpeas, plus ½ teaspoon for the sauce
  • ½ mug of basmati rice
  • 1 mug of water
  • pinch of ground turmeric
  • small handful of chopped coriander
  • 2 tablespoons plant-based crème fraiche or plant-based yogurt
  • small handful of flaked almonds
  • olive oil
  • salt and pepper


Preheat your oven to 190°C/375°F/gas mark 5.

Put the chickpeas into an ovenproof dish and add a generous glug of olive oil, a teaspoon of curry powder and a pinch of salt and pepper. Mix andthen roast in the oven for about 25 minutes until golden brown.

Meanwhile, put the rice, water and a pinch of turmeric into a saucepan and cook over a medium heat with the lid on for about 7 minutes until all the water is absorbed and the rice is cooked. Then fluff the rice with a fork and mix in the chopped coriander.

To make the sauce, mix the plant-based crème fraîche or yogurt with half a teaspoon of curry powder and a pinch each of salt and pepper.

Serve the rice with a dollop of the sauce, topped with the chickpeas and garnished with flaked almonds.


Additional notes

Check out the recipe video here!

Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)

Photography by Dan Jones

“The texture of oven-roasted chickpeas makes them so delicious and moreish. One of my favourite ways to roast them is in a splash of olive oil and some curry powder, as I’ve done here to create this coronation chickpea dish.

All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”

Book front cover of 'Meat-Free One Pound Meals ,