2019-11-01 Diabetic Living Australia

Give a pub favourite

some curry with this

sub-continental spin

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INDIAN NACHOS
PREP TIME: 15 MINS
COOK TIME: 40 MINS
SERVES 6 (AS A LIGHT MEAL)

420g can no-added-salt
chickpeas, rinsed and
drained
1 Tbsp olive oil
½ tsp cumin seeds
½ tsp mild curry powder
2 naan breads, cut into
triangles
1 Tbsp margarine, melted
150g grated reduced-fat
cheddar
1 green chilli, finely chopped

Salsa
250g punnet cherry tomatoes,
chopped
1 red onion, finely chopped
1 /2 cup coriander leaves, chopped

Yoghurt sauce
150g reduced-fat natural
yoghurt
1 clove garlic, crushed
1 tsp mint sauce

1 To make the salsa, toss all
ingredients in a bowl and then
set aside.
2 To make yoghurt sauce, whisk
all ingredients in a small bowl.
3 Preheat oven to 180°C (fan-
forced). Line a baking tray with
baking paper. Rinse chickpeas
in a sieve under running water.
Drain well and then pat dry with

paper towel. Toss chickpeas with

olive oil and spread out on the

lined tray. Cook for 30-35 minutes,

or until chickpeas are golden and

crisp on the outside. Toss them

with cumin seeds and curry

powder. Return to oven and

cook for a further 3 minutes.

4 Meanwhile, brush naan pieces

with melted margarine and spread

out on a baking tray. Add to oven

while chickpeas are cooking and

cook for 15 minutes, or until naan

pieces are crisp. Set aside to cool.

5 To assemble nachos, spread

crispy naan pieces over the base

of a heatproof serving dish.

Scatter  over grated cheese,

chopped chilli and half the

chickpeas. Bake in oven for

5 minutes, or until cheese melts.

Top with remaining chickpeas

and spoon over salsa. Drizzle with

yoghurt sauce before serving. ■ RE

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NUTRITION INFO

PER SERVE 1240kJ,

protein 15g, total

fat 15g (sat. fat 5g),

carbs 23g, fibre 5g,

sodium 411mg

• Carb exchanges 1½


• GI estimate medium


• Lower carb

How our

food works

for you

see page 90

LC

crowd pleaser