This may seem a little stress for me, but the blend of the sour-sweet tamarind chutney, fresh mint, and crispy chickpeas and potatoes will definitely give you a different spark of this Nachos recipe.
Ingredients
Servings: 4-6
Spicy Chickpeas and Potatoes
1 15-oz. can chickpeas, rinsed
1 russet potato, peeled, cut into ½” pieces
3 tablespoons olive oil
1 teaspoon garam masala
¼ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Tamarind Chutney
½ cup tamarind concentrate
3 tablespoons dark brown sugar
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
Chips and Assembly
½ cup plain Greek yogurt
1 tablespoon fresh lime juice
½ teaspoon granulated sugar
Kosher salt, freshly ground pepper
6 ounces restaurant-style tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup fresh mint leaves
Indian hot pepper or cayenne (optional; for serving)
Preparation
Spicy Chickpeas and Potatoes
Preheat oven to 425°. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20–25 minutes. (Keep oven on; you’ll use it for baking nachos.)
Tamarind Chutney
Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside.
Chips and Assembly
Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water—just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper.
Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.
Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using.
More recipes: Best Nachos Recipes, Garden Veggie Frittatas, Homemade Limoncello
Site sponsor: Renovate Cleveland
Servings: 4-6
Spicy Chickpeas and Potatoes
1 15-oz. can chickpeas, rinsed
1 russet potato, peeled, cut into ½” pieces
3 tablespoons olive oil
1 teaspoon garam masala
¼ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Tamarind Chutney
½ cup tamarind concentrate
3 tablespoons dark brown sugar
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
Chips and Assembly
½ cup plain Greek yogurt
1 tablespoon fresh lime juice
½ teaspoon granulated sugar
Kosher salt, freshly ground pepper
6 ounces restaurant-style tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup fresh mint leaves
Indian hot pepper or cayenne (optional; for serving)
Preparation
Spicy Chickpeas and Potatoes
Preheat oven to 425°. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20–25 minutes. (Keep oven on; you’ll use it for baking nachos.)
Tamarind Chutney
Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside.
Chips and Assembly
Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water—just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper.
Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.
Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using.
More recipes: Best Nachos Recipes, Garden Veggie Frittatas, Homemade Limoncello
Site sponsor: Renovate Cleveland