Warm Indian ‘chana chaat’ with pomegranate

Warm Indian ‘chana chaat’ with pomegranate

Thrive on Five
Dan Jones

This spicy salad is inspired by the Indian street food chana chaat. Our spicy onion chutney enhances the delicate and subtle flavours of chickpea and aubergine, while the pomegranate and pumpkin seeds give a satisfying crunch.

For the spicy onion chutney


Quantity Ingredient
a little chutney a little
a few fresh curry leaves, (leave them out if you can't get fresh leaves)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 medium onion, finely sliced, (160g)
1 heaped tablespoon madras powder or paste
a little honey
1 tablespoon cider vinegar

For the salad

Quantity Ingredient
1 small aubergine, (160g)
160g sweet potato
1-2 tablespoon sunflower oil
80g baby spinach
80g frozen peas
40g frozen edamame
1 tablespoon pumpkin seeds
1/2 x 400g can of chickpeas, drained and rinsed, (net weight about 120g)
large handful chopped coriander
1 tablespoon pomegranate seeds


  1. Preheat the oven to 200°C.
  2. To make the chutney, heat a little oil in a pan and add the curry leaves, cumin and mustard seeds. When the seeds start to pop, add the onion, madras powder, a little honey, the vinegar and 50ml of water. Cover and leave to cook over a low heat for about one hour, or until you have a nice thick chutney, stirring and splashing in a bit of water now and again to stop the onion and spices catching. Leave to cool.
  3. Meanwhile, cut the aubergine and the sweet potato into bite-sized pieces. Toss with the oil and roast for 30 minutes until soft. Remove from the oven and mix with the spinach so that it wilts a little. Pour hot water over the peas and edamame in a bowl to defrost them.
  4. Tip the pumpkin seeds into a dry frying pan, set over a medium heat and stir for a minute or two, until they turn a shade darker and smell fragrant. Tip out on to a plate to stop the cooking.
  5. In a large bowl, mix together the chickpeas, the drained peas and edamame, the roasted vegetables, spinach and coriander. Carefully stir through the spicy onion chutney.
  6. Sprinkle with the pumpkin seeds and pomegranate seeds.
  7. Serve with Cucumber and banana raita (see page 170) and your salad will climb to six portions.

Top Tip

  • The chutney will keep in an airtight container in the fridge for five days and is the perfect accompaniment to all kinds of vegetables and salads.
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