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Indian chickpea and lime hot dog

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  • Prep Time15 mins
  • Total Time2 mins
  • Makes8 servings
Indian chickpea and lime hot dog

Photo, Roberto Caruso.

Chatelaine Triple Tested

Crunchy pappadums, mango chutney and hot lime pickle bring all the best parts of a curry dinner onto a hot dog.

Ingredients

  • 1 uncooked pappadum

  • 3/4 cup canned chickpeas, drained and rinsed

  • 3 tbsp finely chopped Indian lime pickle

  • 1/4 cup chopped cilantro

  • 1/4 cup mango chutney

Instructions

  • SPRAY pappadum with oil. Lay on a paper towel on the microwave turntable. Microwave until it starts to blister and pop, about 1 min. Cool slightly and crumble into bite-sized pieces.

  • HEAT chickpeas in a small frying pan over medium until completely dry, about 1 min. Use a potato masher to partially mash chickpeas. Add lime pickle and cilantro and stir until heated through.

  • SPOON chutney over hot dogs. Top with chickpea mixture, then pappadum pieces.


Chatelaine Quickies: Gourmet Hot Dogs


Nutrition (per serving (topping only))

Calories 57, Protein 1g, Carbohydrates 10g, Fat 2g, Fibre 1g, Sodium 398mg.

Kitchen Tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).

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