The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warm Coronation Chickpeas & Quick Pickled Onion
A vegan serve fit for royalty. Simmer chickpeas with apple and curry powder, then enrich with yoghurt and almonds. Scatter with pickled onion and top with fresh pea shoots.
Ready in 20
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 60g raisins (Raisins, Sunflower Oil)
- ½ tsp ground cinnamon
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 onion
- 2 tbsp curry powder (Mustard) (Coriander, Turmeric, Fenugreek, Mustard, Salt, Ginger, Cumin, Chilli, Cloves, Cinnamon, Allspice, Rapeseedoil)
- 40g pea shoots
- 80g flaked almonds (Nuts)
- 1 tsp nigella seeds
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 4 tbsp red wine vinegar
- 3 apple
- 300g peas
Nutritional Information
Calories: 539
Protein: 23g
Carbs: 60g
Fat: 24g
Warm Coronation Chickpeas & Quick Pickled Onion
A vegan serve fit for royalty. Simmer chickpeas with apple and curry powder, then enrich with yoghurt and almonds. Scatter with pickled onion and top with fresh pea shoots.
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Cooking Instructions
- Boil a kettle. Make the quick pickled onions; thinly slice the onion and place half into a small bowl with the vinegar and a pinch of sea salt. Leave to pickle. Add the raisins to another bowl and pour over 100ml boiled water. Leave to rehydrate.
- Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add the remaining onions and cook for 6-8 mins, until softened. Meanwhile; grate the apples. Drain the chickpeas and rinse. Once the onions are softened, add the apples and chickpeas to the pan, along with the nigella seeds, curry powder and cinnamon. Season with sea salt and black pepper.
- Add the raisins and their soaking liquid, then simmer for 4-5 mins, until most has evaporated. Heat another medium frying pan on a medium heat. Toast the almonds for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Remove the chickpeas from the heat and stir in the peas, half the yoghurt and a little pickling liquid from the onions. Serve the chickpeas topped with the pickled onions, pea shoots and almonds. Drizzle over the remaining yoghurt.
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