Indian nachos
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a snack
Ingredients
- 400g tin chickpeas, drained
- 1 tbsp groundnut oil
- ½ tsp cumin seeds
- ½ tsp mild curry powder
- 2 naans, cut into triangles
- 1 tbsp butter, melted
- 150g cheddar, grated
- 1 green chilli, finely chopped
SALSA
- 12 baby plum tomatoes, chopped
- ½ red onion, finely chopped
- a handful coriander, chopped
YOGURT SAUCE
- 150ml pot natural yogurt
- ½ a clove garlic, crushed
- 1 tsp mint sauce
Method
- STEP 1
To make the salsa, toss all the ingredients together with a pinch of salt.
- STEP 2
To make the yogurt sauce, mix all the ingredients with a pinch of salt.
- STEP 3
Heat the oven to 200C/fan 180C/gas 6. Rinse the chickpeas in a sieve under running water then drain well and pat dry on kitchen paper. Toss the chickpeas with the oil and ½ tsp of salt, and spread out on a baking tray. Cook for 30-35 minutes or until golden and crisp on the outside. Toss with the cumin seeds and curry powder, and cook for another 2-3 minutes.
- STEP 4
Brush the naan pieces with melted butter and spread out on a baking tray. Cook for 15 minutes until crisp, then cool.
- STEP 5
To assemble the nachos, spread the crispy naan pieces over the base of a heatproof serving dish. Scatter over the cheese, chilli and ½ the chickpeas, and put back in the oven for 5 minutes until the cheese has melted.
- STEP 6
Top with the remaining crispy chickpeas, scatter over the salsa and drizzle with the yogurt sauce.
