I have a little running list of recipe ideas in my ‘notes’ on my phone (I transferred it over to the new one), and naanchos have been on there for awhile. Every week when I’m looking for recipe inspiration, I go to my notes, and there was the word: naancho. And every week I pass it by for something that sounded a little more normal.
Ingredients
Naan nachos
3 peices of naan bread, sliced into wedges (8 per naan bread)
2 tablespoons olive oil
salt & pepper
ground cumin
Smashed chickpeas
1 cup chickpeas, drained
2 teaspoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon salt
a few grinds of pepper
Toppings
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
Instructions
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
Source -here-
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