Indian Nachos with Chickpeas, Veggies Yoghurt Dip

Nutrition per serving

Calories680 kcal
Protein26.3 g
Carbs72 g
Fats35.3 g
Saturated Fat10.3 g
Monounsaturated Fat16.6 g
Polyunsaturated Fat3.6 g
Sugars15 g
Fiber16.1 g
Sodium666 mg

Ingredients

Chickpeas (Garbanzo Beans, Bengal gram), mature seeds, canned, drained solids
Cornstarch (Corn flour)
Garam Masala
Cumin Powder
Red Onion
Lemon
Flat Bread
Red Bell Pepper (capsicum)
Avocado
Garlic
Red Chilli Pepper
Fresh Mint Leaves
Cheddar Cheese
Olive Oil
Greek Yogurt (whole milk)
Preparations
1. Preheat oven to 200 C (390 F)

2. Drain/rinse chickpeas in a sieve. Place onto kitchen paper and pat dry.

3. Peel/slice ½ a red onion into half-moon shapes.

4. Core and slice ½ a pepper into 1cm strips.

5. Peel/finely chop garlic.

6. Grate cheese.

7. Remove seeds from chili and finely chop.

8. Finely chop mint leaves.

Cooking Instructions
1. To prepare the chickpeas, place into a mixing bowl with ½ a tbsp of oil and stir well to coat. Add the cornflour, cumin, garam masala and a large pinch of salt and pepper. Tip out onto a baking tray and place in the oven to bake for about 20-25 minutes until golden brown. Stir a couple of times throughout cooking time.

2. To pickle the onions, place in a bowl with a tsp of lemon juice and a pinch of salt and pepper. Stir well to coat and set aside to pickle.

3. Slice ½ a flat bread into quarters. Place on a baking tray and bake in the oven for about 4 minutes.

4. Meanwhile, to make the yoghurt dip, in a small bowl, combine the yoghurt, garlic and a tsp of lemon juice. Set aside.

5. In a mixing bowl, add ½ an avocado and chop into chunks, the sliced peppers, cooked chickpeas, chopped chili and mint. Gently stir to combine.

6. Remove the flat breads from the oven, preheat grill to high and evenly spread the chickpea/avocado mixture over the top. Sprinkle over the grated cheese and place under the grill for 2 minutes until cheese melts.

7. Serve in a bowl with a spoonful of the pickled onions and yoghurt dip on top.