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Crispy roasted chickpeas coated in a creamy, aromatic Mughlai marinade. A royal snack with cashews, cream, and fragrant spices, perfect for parties or a healthy nibble.
For 4 servings
Prepare the chickpeas
Make the Mughlai marinade
Coat the chickpeas
This recipe goes great with these complete meals
Crispy roasted chickpeas coated in a creamy, aromatic Mughlai marinade. A royal snack with cashews, cream, and fragrant spices, perfect for parties or a healthy nibble.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 263.38 calories per serving with 9.14g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Roast the chickpeas
Garnish and serve
Replace the yogurt with a thick, unsweetened plant-based yogurt and use coconut cream or cashew cream instead of dairy cream.
Omit the cashews. Use 2 tablespoons of roasted chickpea flour (besan) mixed with a little water to create a thick paste for the marinade base.
Use store-bought ginger-garlic paste and canned chickpeas to speed up the preparation time significantly.
Add 1/4 cup of crumbled paneer to the chickpeas in the last 10 minutes of baking for an extra protein boost.

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