Name: Coronation Chickpea Sandwich
Yield: Makes enough filling for 2 generously filled rounds of sandwiches
Cuisine: British
Ingredients: 1 tbsp lemon juice, fresh or bottled; 1 tsp curry powder, as mild or as hot as you please; 2 slices of bread per serving; 4 tbsp sultanas or raisins; A pinch of salt and a good grind of black pepper; Salad leaves, to serve (optional); ½ small red or white onion, or spring onion or shallot if you feel fancy; 100 g Vegan Mayo; 4 tbsp mango chutney; 1 × 400 g tin of chickpeas

Preparation info

Makes enough filling for
2
generously filled rounds of sandwiches

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

A coronation chicken sandwich used to be one of my favourites as a teenager; my parents would buy the pre-mixed deli tubs of it from the supermarket and I would eat it straight from the tub. Here’s my vegan take on the classic – just as comforting and sweetly spiced as the original.

Ingredients

1 × 400 g tin of chickpeas
½ small red or white onion, or spring onion or shallot if you feel fancy

Method

First drain the chickpeas, reserving the liquid (for aquafaba) for future use. Rinse thoroughly, and transfer to a small saucepan. Cover with cold water, and place on a medium hob ring. Bring to the boil, then reduce to a simmer, for 20 minutes, until the chickpeas are very soft.
Meanwhile, make the coronation dressing. V

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