Tandoori Spiced Mushroom and Chickpea Traybake with Raita

Ingredients

• 400 g portobello mushrooms
• 800 g tinned chickpeas
• 4 tbsp tandoori spice paste
• 200 g coconut yoghurt
• 1 cucumber
• 300 g basmati rice
• 1 red onion
• 2 tbsp olive oil
• 15 g fresh mint
• 1 lemon

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Halve the mushrooms and drain the chickpeas.

2. 2

   Mix the tandoori paste with the olive oil. Toss the mushrooms and chickpeas in the spiced paste and spread over a roasting tray with the sliced red onion.

3. 3

   Roast for 25–30 minutes until the mushrooms are tender and the chickpeas are slightly crispy.

4. 4

   Make the raita by grating the cucumber, squeezing out excess water, and mixing with the coconut yoghurt, chopped mint, lemon juice, and salt.

5. 5

   Cook the basmati rice according to packet instructions. Serve the rice topped with the tandoori traybake and a generous spoonful of the mint raita.