Give a pub favourite
some curry with this
sub-continental spin
4QJDFis/*$&
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