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Easy prep
One pot

Cauliflower & Chickpea Chaat

with Tamarind-Date Chutney & Crisp Cucumber Salad

Cooking time

20 minutes




550 /serving

Most often found in Indian street food stalls, the chaat spices include cumin, dried coriander, black peppercorns and tamarind. For this fragrant meal you’ll grace pan-toasted cauliflower and chickpeas with those flavours, and top them with sweet-tangy tamarind-date chutney. Serve over a swoosh of cooling yogurt and garnish with crispy onions—and a final sprinkle of cilantro for freshness.

We will send you:

  • 300g Cauliflower florets
  • 1 Bunch of cilantro
  • 25g Sliced red onions
  • 2 Cucumbers
  • 1 Lemon
  • 2 Medjool dates
  • 15ml Tamarind paste
  • 540ml Chickpeas (canned)
  • 5.5g Crispy onions
  • 100g Greek yogurt
  • 9g Let’s Chaat spice blend (mango powder, cumin, black salt, Bishop's weed, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)

Contains: Milk

You will need:

Large high-sided pan
Salt & pepper
Total Fat
20 g
Saturated Fat
3 g
760 mg
Total Carbs
77 g
29 g
22 g
17 g
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Start the chaat
In a large, high-sided pan, heat a drizzle of oil on medium-high. Toss the cauliflower florets (halve beforehand if large) with a drizzle of oil; season with ½ the spice blend and S&P. Add the cauliflower to the pan. Cook, covered, stirring occasionally, 8 to 10 minutes, until lightly browned and partially cooked.
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Mise en place
While the cauliflower cooks, juice the lemon. Pit and roughly chop the dates. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle. Roughly chop the cilantro leaves and stems. In a medium bowl, make the crisp cucumber salad by combining ½ tbsp lemon juice with 2 tbsp oil (double both for 4 portions); season with S&P to taste. Add the cucumbers, ½ the cilantro and as much of the red onion as you’d like; toss to combine.
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Finish the chaat
Rinse and drain the chickpeas. To the pan of partially cooked cauliflower, add the chickpeas and season with the remaining spice blend. Cook, stirring frequently, 4 to 5 minutes, until warmed through; season with S&P and as much of the remaining lemon juice as you’d like.
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Make the tamarind-date chutney
While the chaat cooks, in a small bowl, heat the tamarind, dates and ¼ cup water (double for 4 portions) in the microwave, in 15 second increments, until hot. Using a fork, mash the dates; season with S&P to taste.
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Finish & serve
Divide the yogurt between your plates and spread in a circular motion; season with S&P. Top the yogurt with the chaat. Drizzle the chaat with as much of the tamarind-date chutney as you’d like. Garnish with the crispy onions, as much of the remaining cilantro as you’d like and a spoonful of the crisp cucumber salad. Serve any remaining salad on the side. Bon appétit!