So I thought if I’m cooking every day for Cherie’s lunch, why not begin posting? It’ll be a nice way to record the recipes plus a nice innovation comes up every so often, which is nice to share. Here’s today’s lunch for Cherie, a chickpea and chutney sandwich.
You’ll need
- Chickpea Spread
- Boiled and mashed chickpeas, about 3 tablespoons
- Finely chopped spring onions, about 1/2 a tablespoon
- Extra virgin olive oil, half a teaspoon [optional]
- Salt to taste
- Chutney – your own favourite recipe
- Tomatoes, finely sliced
- Onions, finely sliced
- Mayonnaise or butter
Mix the ingredients for the chickpea spread well. The oil is optional, though I like it for the flavours and smoothness it lends to the spread. The spring onions in the spread are for a bit of texture. This spread keeps the sandwich smooth, creamy and adds a layer of the somewhat known, given we’re using it in an application we don’t usually do. If you’ve stored the spread for a while in the fridge, it may become dehydrated. If so, just add a little extra water and mix well.
When spreading the spread and the chutney over the surface of a slice of bread, I suggest first spreading a thin layer of mayonnaise or butter first. This will prevent the moisture in the spread and the chutney from leaking to the bottom of the sandwich making it look ugly as well as making that part of the sandwich, delicate and prone to breakage. You don’t want that, do you?
- Spread two slices of bread with a thin layer of butter or mayonnaise
- Spread one slice with the chickpea spread and another with the green chutney
- Layer some onions and tomatoes over the chickpeas
- Cover with the other slice spread with chutney.
- Grill and serve hot
That’s it. You could even, and you didn’t hear this from me, cut these into four, coat them in besan batter and deep fry for one very different bread pakoda, huh? ;)
