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Ingredients
  • 2 x 300g cans chickpeas, rinsed and drained
  • 1 ½ cups thick Greek-style yoghurt
  • 2 tablespoons curry powder
  • 1 egg
  • 1 cup fresh breadcrumbs
  • 3 green onions, finely sliced
  • ½ cup fresh coriander, finely chopped
  • 1 tablespoon oil
  • 2 tablespoons mango chutney
  • 1 cucumber, sliced, to serve
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