This creamy vegetarian version of coronation chicken is slightly adapted from the original recipe printed in The Oz family kitchen cookbook.
It is quick to throw together, cheap to make and when wrapped up in a flatbread or soft tortilla with a few salad leaves and diced tomato it makes a very satisfying and tasty lunch or snack.
I find cheap corner shop curry powder works best – the ones that just say curry powder and have a slightly fruity taste.
Don’t break down the chickpeas too much, you want to retain a nice coarse texture.
The spread can be easily adapted from vegetarian to vegan simply by using a vegan mayonnaise.
CREAMY CORONATION CHICKPEA WRAPS
400 g cooked chickpeas
½ stick of celery, diced
½ small onion, finely chopped
½ tablespoon coriander or fresh leaf parsley, finely chopped
100 g mayonnaise
10 ml red wine vinegar
1 – 1 ½ teaspoon curry powder
½ teaspoon ground turmeric
1 heaped tsp mango chutney
Fine sea salt and freshly ground black pepper
Coarsely mash the chickpeas in a medium sized bowl, Stir in the celery, onion and coriander or parsley.
Mix together the mayonnaise, red wine vinegar, curry powder, turmeric and mango chutney.
Season to taste and stir into the chickpea mixture. Use straight away or store, covered, in the fridge for up to 3 days.