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1. Preheat your oven to 220°C (425°F). Thinly slice the red onion and place in a small bowl. Add the white wine vinegar, sugar, and a pinch of salt. Toss well and set aside to quick-pickle for at least 20 minutes, stirring occasionally.
1.5 tsp Salt,
1 piece Red onion,
3 tbsp White wine vinegar,
1 tsp Sugar
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2. Pat the drained chickpeas thoroughly dry with paper towels — this is key for crispiness. Spread on a baking sheet, drizzle with olive oil, and toss with cumin, coriander, smoked paprika, turmeric, Kashmiri chili powder, and salt. Spread in a single layer and roast for 25–30 minutes, shaking the pan halfway through, until deeply golden and crispy. Remove from oven and immediately toss with garam masala.
2 can Canned chickpeas, drained and rinsed,
3 tbsp Olive oil,
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
1 tsp Smoked paprika,
0.5 tsp Turmeric,
0.8 tsp Kashmiri chili powder,
0.5 tsp Garam masala,
1.5 tsp Salt
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3. Rinse the basmati rice under cold water until it runs clear, then soak for 10 minutes and drain. In a medium saucepan over medium heat, melt the ghee and bloom the cumin seeds, cardamom pods, and bay leaf for 30–45 seconds until fragrant. Add the drained rice and stir to coat in the spiced ghee for 1 minute.
1.5 cup Basmati rice,
1 tbsp Ghee,
0.5 tsp Cumin seeds,
3 piece Green cardamom pods,
1 piece Bay leaf
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4. Pour in 2.25 cups of cold water and add a generous pinch of salt. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 12 minutes. Remove from heat and let steam, lid on, for 5 minutes. Fluff with a fork and discard the cardamom pods and bay leaf.
1.5 tsp Salt
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5. Make the mint yogurt: finely mince the garlic clove and roughly chop the fresh mint for yogurt. Combine the Greek yogurt, minced garlic, chopped mint, lemon juice, and ground cumin for yogurt in a bowl. Season with salt, stir well, and refrigerate until ready to serve.
1.5 tsp Salt,
1 tbsp Lemon juice,
1 cup Greek yogurt,
3 tbsp Fresh mint (for yogurt),
1 clove Garlic clove,
0.2 tsp Ground cumin (for yogurt)
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6. Dice the cucumber into small chunks and halve the cherry tomatoes. Combine in a bowl with the fresh mint leaves and a pinch of salt. Toss gently and set aside.
1.5 tsp Salt,
1 piece Cucumber,
1 cup Cherry tomatoes,
0.2 cup Fresh mint leaves
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7. To assemble the bowls: spoon a generous bed of fragrant rice into each bowl. Top with the crispy tikka chickpeas, cucumber salad, and a pile of quick-pickled onions. Add a generous dollop of mint yogurt and serve immediately.
By james