Loaded Naan Nachos with Ground Lamb and Crispy Chickpeas
- 3⁄4 packed cup fresh cilantro, minced
- 1 packed cup fresh mint leaves
- 2 jalapeno peppers, seeded and minced
- 1 medium onion, diced
- 1 1⁄2 teaspoons cumin, ground
- 2 tablespoons juice (about 2 limes)
- Kosher salt
- 4 garlic, or regular, naan breads
- Neutral oil such as peanut, canola, or vegetable
- 1 (15 ounces) can chickpeas, drained, rinsed, and dried
- 1 2⁄3 teaspoons garam masala
- 1⁄3 teaspoon plus 1⁄2 teaspoon paprika
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1 pound ground lamb
- 1 teaspoon coriander seed, groun
- Freshly ground black pepper
- 1 tablespoon rice vinegar
- 1⁄2 cup greek yogurt
- Heat oven to 400*F. Combine 1⁄2 cup cilantro, 1 cup mint, 1 jalapeno pepper, 1⁄2 teaspoon cumin, 1⁄2 of the chopped onion, and 1 tablespoon lime juice in food processor and process until smooth. Thin with water until thick but pourable. Season with salt to taste and set aside.
- Cut the naan into triangular pieces and place on baking sheet. Brush both sides with oil, sprinkle with salt, and bake until golden, about 8 minutes, flipping once halfway through. Remove naan chips from oven.
- Toss chickpeas with 2⁄3 teaspoon garam masala, 1⁄3 teaspoon paprika, 1⁄3 teaspoon salt, and 2 tablespoons oil. Spread chickpeas on baking sheet and bake until crispy, about 35 minutes, tossing once.
- In a small bowl, combine the remaining jalapeno, chopped onion, 2 tablespoons of ginger, and garlic,
- Heat 2 tablespoons oil in skillet over medium-high heat. Add half of jalapeno mixture and cook, stirring, until fragrant, about 1 minute. Add ground lamb, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, remaining 1⁄2 teaspoon paprika, and salt and pepper to taste. Cook, stirring, until cooked through.
- Mix remaining jalapeno mixture with remaining 1⁄4 cup cilantro, remaining tablespoon lime juice, and 1 tablespoon rice vinegar.
- Layer the naan chips with ground lamb, roasted chickpeas, cilantro-mint sauce, jalapeno salsa, and greek yogurt.
This recipe is from Serious Eats and, even though I made it quite some time ago, I still remember that it was delicious. The original recipe called for mango, which I omitted. I sort of wished that I’d added cucumber or corn, but then they’d be similar to other things that I make, so probably best this way. We all enjoyed this.