Curried Mango and Chickpea Salad

Caramelized onions add rich flavor to a curried cauliflower, chickpea and mango salad from Ottolenghi

14 oz / 400 g can chickpeas, drained; OR 3/4 cup / 150 g dried chickpeas, soaked in water overnight with 2 tsp baking soda
1 tsp coriander seeds
1 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp curry powder
1/2 tsp ground turmeric
1 tsp caster sugar
5 Tbs grapeseed or other cooking oil
1 large onion, sliced thin
1 cauliflower, broken into small, bite-sized florets
1 large, ripe mango, diced
1 green chili, seeded and chopped finely
1 small bunch cilantro, leaves removed and chopped coarsely
3 Tbs lime or lemon juice
3 handfuls baby spinach
salt

View the full recipe at Borrowed Salt →