Ingredients
Naan nachos
3 peices of naan bread, sliced into wedges (8 per naan bread)
2 tablespoons olive oil
salt & pepper
ground cumin
Smashed chickpeas
1 cup chickpeas, drained
2 teaspoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon salt
a few grinds of pepper
Toppings
½ cup cherry tomatoes, quartered
¼ cup shredded carrots
1 cup shredded cheese, monterey jack or mozzarella
½ cup greek yogurt
2 tablespoons green onions, sliced
2 tablespoons cilantro, sliced

Instructions
Pre-heat oven to 400°F.
Line two baking sheets with parchment paper and arrange the naan wedges on them.
Brush naan wedges with olive oil, and sprinkle with salt, pepper, and ground cumin.
In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.
Prepare all of the toppings and set aside.
Place the baking sheets in the oven, and bake for 5 minutes.
Remove from the oven, then push all of the naan wedges together on one baking sheet.
Sprinkle with half of the tomatoes and ¼ of the cheese, then place wedges from the second baking sheet on top, forming a pile. Sprinkle with remaining tomatoes, chickpeas, carrots, and cheese.
Return to the oven for 3-5 minutes, until cheese is melted through.
Top with Greek yogurt, green onions and cilantro.
Serve immediately


Notes
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