Vega Tandoori with rice

• 300 g kikkererwten, uitgelekt en afgespoeld
• 4 tl The Spice Club Tandoori mix
• 3 el olijfolie
• 300 g basmatirijst
• 1 komkommer, in dunne plakjes
• 150 g Griekse yoghurt (0% vet)
• 1 witte ui, fijngehakt
• 1 prei, in ringen gesneden
• ½ bosje koriander, fijngehakt
• 400 ml kokosmelk

Preparing rice:

Cook the basmati rice according to the instructions on the package. Drain and set aside.

Make chickpeas Tandoori:

Preheat the oven to 200 ° C. In a bowl, mix the chickpeas with 2 tbsp olive oil and 4 tsp the spice club tandoori mix. Spread the spiced chickpeas on a baking sheet and roast them in the oven for 20-25 minutes until crispy. Stir halfway.

Bake leek and onion:

Heat 1 tbsp oil in a pan and fry the sliced onion and leek over medium heat until soft and golden brown, about 5-7 minutes. Then add the coconut milk and let it simmer for another 5 minutes until the sauce is slightly thickened.

Cucumber yogurt sauce:

Mix the Greek yogurt with the cucumber slices, some finely chopped coriander and a pinch of salt and pepper. Stir well and put in the fridge separately.

Serve:

Divide the boiled rice over the plates and scoop the roasted chickpeas and the leek mixture on top. Garnish with the cucumber yoghurt sauce and sprinkle with fresh coriander.