Chick Pea Naandwich
1 onion, finely chopped 1 tbsp vegetable oil 1 tbsp curry paste 1 tsp Marmite 400g (14oz) can chick
peas, drained 2 naan breads 2 tbsp mango chutney, lime pickle etc. 1 tomato, sliced 1 tbsp chopped
fresh coriander
Cook the onion in the oil for 2-3 minutes until soft. Add the curry paste and cook for a further 1-2
minutes then add the marmite and chickpeas. Cook gently for 5-10 minutes.
Preheat the grill. Cook the naans for 1-2 minutes on each side, until well puffed and brown.
Top each naan with chickpeas and add chutney to taste. Garnish with sliced tomato and sprinkle with
coriander and serve immediately.