Spiced Chickpea Naan Nachos

• Vegetarian

• Produce

  • 1/4 cup Carrots
  • 1/2 cup Cherry tomatoes
  • 1 cup Chickpeas
  • 2 tbsp Cilantro
  • 1/2 tsp Coriander, ground
  • 2 tbsp Green onions

• Baking & Spices

  • 3 grinds Pepper
  • 1/8 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil

• Nuts & Seeds

  • 1 Cumin, ground
  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 3 Peices of naan bread

• Dairy

  • 1 cup Cheese
  • 1/2 cup Greek yogurt

Found on sweetpeasandsaffron.com

Description

Ingredients

• 3 peices of naan bread, sliced into wedges (8 per naan bread)
• 2 tablespoons olive oil
• salt & pepper
• ground cumin
• 1 cup chickpeas, drained
• 2 teaspoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ⅛ teaspoon salt
• a few grinds of pepper
• ½ cup cherry tomatoes, quartered
• ¼ cup shredded carrots
• 1 cup shredded cheese, monterey jack or mozzarella
• ½ cup greek yogurt
• 2 tablespoons green onions, sliced
• 2 tablespoons cilantro, sliced

Directions

• Pre-heat oven to 400°F.
• Line two baking sheets with parchment paper and arrange the naan wedges on them.
• Brush naan wedges with olive oil, and sprinkle with salt, pepper, and ground cumin.
• In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.
• Prepare all of the toppings and set aside.
• Place the baking sheets in the oven, and bake for 5 minutes.
• Remove from the oven, then push all of the naan wedges together on one baking sheet.
• Sprinkle with half of the tomatoes and ¼ of the cheese, then place wedges from the second baking sheet on top, forming a pile. Sprinkle with remaining tomatoes, chickpeas, carrots, and cheese.
• Return to the oven for 3-5 minutes, until cheese is melted through.
• Top with Greek yogurt, green onions and cilantro.
• Serve immediately