Spice is nice

Give a pub favourite some curry with this sub-continental spin

Nachos makeover

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 (fanforced). 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.