Coronation Chickpea Sandwich from Bold Beans (V)
“The nostalgic British classic: coronation chicken. We like getting chickpeas involved for something a bit speedier but just as delicious and filling; it also just happens to be plantbased. Texture is key in this dish, so we love the addition of the Bombay mix for crunch; it contrasts beautifully with the soft white bread. If you’re not in the sandwich mood, serve the chickpeas on a platter, loaded on to the iceberg leaves and topped with the crunchy bits.” Amelia Christie-Miller, author of Bold Beans
Feeds 4
5 tablespoons mayonnaise (use vegan mayo to make this vegan)
2–3 teaspoons mild curry powder, to taste
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
2 tablespoons mango chutney
2 tablespoons sultanas or raisins
Large handful of roughly chopped coriander (about 15g/½oz)
700g (1lb 9oz) jar chickpeas or 1 Chickpea Base (page 184 of Bold Beans), bean stock reserved
8 slices of fresh soft white bread, or 4 focaccias, halved
½ head of crunchy iceberg lettuce, torn into sandwich-sized leaves
Sea salt and freshly ground black pepper
For the crunchy bits (optional)
2 tablespoons Bombay mix, roughly chopped
1 tablespoon flaked almonds, toasted
In a bowl, mix together the mayonnaise, curry powder, turmeric, cinnamon, chutney and sultanas or raisins. Stir through the coriander, and season with salt and black pepper to taste.
Add the chickpeas to the sauce and stir to coat. Stir in 2 tablespoons bean stock to loosen if needed, then season to taste.
Divide the coronation chickpea filling between 4 of the slices of bread or the bottom halves of the focaccia. Top with the crunchy bits (if using) and lettuce leaves, then top each one with another slice of bread or the tops of the focaccia. Cut into halves and serve.
