Vega Tandoori with rice

• 300 g chickpeas, drained and rinsed
• 4 tsp The Spice Club Tandoori mix
• 3 tbsp olive oil
• 300 g basmati rice
• 1 cucumber, thinly sliced
• 150 g Greek yoghurt (0% fat)
• 1 white onion, finely chopped
• 1 leek, cut into rings
• ½ bunch of coriander, finely chopped
• 400 ml coconut milk

How to prepare rice:

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

How to make tandoori chickpeas:

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 in the oven for 20-25 minutes, until crispy. Stir halfway through.

Fry leek and onion:

Heat 1 tbsp olive 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 simmer for another 5 minutes until the sauce has thickened slightly.

Cucumber Yogurt Sauce:

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

Serve:

Divide the cooked rice between plates and spoon the roasted chickpeas and leek-onion mixture on top. Garnish with the cucumber-yogurt sauce and sprinkle with fresh coriander.