Bombay popcorn mix
A great thrifty homemade snack of salted popcorn with chickpeas, raisins, nuts and Indian spices
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Gluten-free
- Heat oven to 200C/180C fan/gas 6. Tip the chickpeas onto a baking tray with the oil. Season, shake well to coat, then bake for 25 mins.
- Meanwhile, melt the butter in a microwave. Mix in the garam masala, curry power and some salt and pepper. Tip the popcorn, peanuts and sultanas into a bowl, add the baked chickpeas and pour over the spiced butter. Stir everything well to coat.
PER SERVING
458 kcalories, protein 11g, carbohydrate 39g, fat 27 g, saturated fat 9g, fibre 5g, sugar 18g, salt 1 g
Recipe from Good Food magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1959666/
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Ingredients
- 400g can chickpeas , drained and dried
- 1 tsp vegetable oil
- 50g butter
- 2 tsp garam masala
- 1 tsp curry powder
- 70g bag salted popcorn
- 85g peanuts
- 100g sultanas
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Gluten-free
Ingredients
- 400g can chickpeas , drained and dried
- 1 tsp vegetable oil
- 50g butter
- 2 tsp garam masala
- 1 tsp curry powder
- 70g bag salted popcorn
- 85g peanuts
- 100g sultanas
PER SERVING
458 kcalories, protein 11g, carbohydrate 39g, fat 27 g, saturated fat 9g, fibre 5g, sugar 18g, salt 1 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
