It’s okay, you can say it; I’m a terrible person. I’ve been off gallivanting* and have subsequently completely neglected to post any recipes, in spite of the fact that several new ones have left my kitchen in the last month. I have taken very few photos, and mostly eaten stuff without thinking about what went into it.

That ends here.

Probably.

I’ve been busy, I promise, but I have lots of things to share with you. First off, I made my first semi-naked wedding cake recently and it was a hit! The bride and groom requested “birthday cake flavour” which was correctly interpreted as vanilla with jam and buttercream. It turned out quite nicely.

Fancy as all get out. It tasted good too, although I was several glasses deep when we finally got around to eating it, so I’ve kind of had to go on drunken memory and other people’s praise for that particular piece of info.

(This wedding, incidentally, is the reason I’m not drinking at the moment – and the less said about that the better…)

The recipe that this post is meant to be about – ignoring the roundabout apologies for my absence and pictures of irrelevant cakes – is pretty simple, though it is in fact two recipes in one. The coronation chickpeas make a lovely sandwich filling, and you can just as easily make the pizzas with whatever toppings you like and ignore the chickpeas altogether. I’m a good sport.

Shall we begin?

Coronation Chickpea Naan Pizza (vegetarian)

Serves 2 (or 3 with a substantial dessert)
Preparation time: 10 mins
Cooking time: 15-20 mins

Equipment

Large baking sheet; medium mixing bowl; mixing spoon; baking parchment/greaseproof paper.

Ingredients

For the chickpeas (makes enough for the pizzas + a couple of sandwiches)

• 1 tin chickpeas (400g)
• 2 tbsp half fat creme fraiche
• 2 tsp mango chutney
• 2 tsp medium curry powder
• 2 tbsp raisins
• 1/2 red onion
• Salt & pepper

For the pizzas

• 2 large naan breads (I used these, but you can use anything you like – even peshwari)
• 2 tbsp curry paste of choice (I used tikka masala)
• 150g pre-grated mozzarella (or 1 ball, sliced, if you want to go that route)
• 50g mushrooms

Method

1. Preheat the oven to 180 and cut a piece of greaseproof paper big enough to roughly line your baking sheet. Drain and rinse your chickpeas, then pour them into your mixing bowl. Mash them a little, but leave some whole chickpeas in there for texture – or don’t! You do you. Finely dice your onion and add to the bowl, along with the raisins, curry powder, chutney, creme fraiche, and a pinch of salt and pepper. Mix everything together until well combined then set aside.
2. Place your naan breads on the baking sheet and spread a tablespoon of curry paste evenly onto each one. Slice your mushrooms and add these, then divide the cheese between the two pizzas, covering generously. Spoon dollops of your chickpea mixture onto the naan breads (or use your hands), and save any you don’t use for sandwiches – honestly, it’s lush.
3. Put the pizzas into the oven for 15-20 minutes or until crisp round the edges and the cheese is golden and bubbling.

You can honestly use any pre-made bread base for a quick “pizza” – such as wraps or pitta breads – but naan is good and robust, so it holds up well to any slathered-on toppings.

I have some other recipes to try out in the coming weeks, so will hopefully be a little more active. Probably. I miss you.

Hattie

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*I’m not sure ordering takeaway more often than is healthy (for body and bank balance) quite qualifies as ‘gallivanting’ but we all have blind spots.