Vegetarian ‘naan-chos’

Name: Vegetarian ‘naan-chos’
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: ['Indian', 'Mexican']
Ingredients: 4 Co-op plain naan breads, cut into triangular chips; 3 tbsp Co-op sunflower oil; 400g can Co-op chick peas, drained and rinsed; 1 tsp curry powder; ½ tsp cumin seeds; 300g unsweetened dairy free yogurt alternative; 2 garlic cloves, finely grated; 25g pack coriander, finely chopped, a few leaves reserved to garnish; ½ small red onion, finely chopped; 200g Co-op cherry tomatoes, chopped; 1 tbsp chilli sauce; 4 tbsp Co-op mango chutney

https://www.coop.co.uk/recipes/vegan-naan-chos

Vegetarian

Like nachos but made with naan, these are an Indian-influenced vegetarian alternative

Feeds 4
Ready in 30 minutes

Each serving contains

Energy
32%
2726kj 648kcal
Fat
High 31%
21.8g
Saturates
Low 15%
3.1g
Sugar
Low 19%
17.4g
Salt
High 36%
2.15g

% of adult’s reference intake | Carbohydrates per serving : 90g

Ingredients
Method

Ingredients

4 Co-op plain naan breads, cut into triangular chips
3 tbsp Co-op sunflower oil
400g can Co-op chick peas, drained and rinsed
1 tsp curry powder
½ tsp cumin seeds
300g unsweetened dairy free yogurt alternative
2 garlic cloves, finely grated
25g pack coriander, finely chopped, a few leaves reserved to garnish
½ small red onion, finely chopped
200g Co-op cherry tomatoes, chopped
1 tbsp chilli sauce
4 tbsp Co-op mango chutney

Ingredients may vary. Always check packaging for allergen information.

Method

Preheat the oven to 200°C/fan 180°C/gas 6, arrange the naan on a baking tray and drizzle with 2 tbsp of the oil
Toss the chick peas with the remaining oil and the spices, spread out on another baking tray and season, then bake both trays for 15 mins
Meanwhile, combine the yogurt alternative, garlic and coriander, then season
Combine the onion, tomato and chilli sauce to make a salsa
Arrange the naan chips on a serving plate, then spoon over the yogurt mixture, dot with the salsa, sprinkle over the chick peas and spoon on the mango chutney
Scatter with the reserved coriander leaves to serve