Loaded Naan Nachos With Ground Lamb and Crispy Chickpeas Recipe

By
Morgan Eisenberg
Morgan Eisenberg is a contributing writer at Serious Eats.
Morgan Eisenberg
Morgan Eisenberg is a creative blogger at Host the Toast. She has an absolute obsession over all things edible.
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Updated August 29, 2018
20150417-Loaded-Naan-Nachos-Over-Morgan-Eisenberg.jpg
Ditch the tortilla chips and bake up some naan as a tasty base for nachos instead! . Morgan Eisenberg

Indian-inspired ingredients make these Naan Nachos (or should I say Naan-chos?) anything but ordinary.

Why this recipe works:

  • The naan bread crisps when baked to support the weight of the toppings better than tortilla chips
  • Mint chutney, spiced ground lamb, mango salsa, crunchy chickpeas, and Greek yogurt serve as flavor-packed alternatives to the traditional toppings.

Note: I use ground lamb in this recipe for its flavor and compatibility with the other ingredients, but beef or turkey could be subbed if preferred.

Recipe Details

Loaded Naan Nachos With Ground Lamb and Crispy Chickpeas Recipe

Active 60 mins
Total 80 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3/4 cup packed fresh cilantro leaves and fine stems, divided, plus more to garnish
  • 1 cup packed fresh mint leaves, plus more to garnish
  • 3 jalapeño peppers, seeded and minced, divided
  • 1 medium onion, diced, divided (about 1 cup)
  • 1 1/2 teaspoons ground cumin, divided
  • 2 tablespoons juice from about 2 limes
  • Kosher salt
  • 4 garlic naan breads, storebought or homemade
  • Canola oil
  • 1 (15 ounce) can chickpeas, drained, rinsed, and dried
  • 1 2/3 teaspoons garam masala, divided
  • 1/3 teaspoon plus 1/2 teaspoon paprika, divided
  • 2 cups diced fresh mango (about 1 large mango)
  • 2 tablespoons ginger, minced
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 pound ground lamb
  • 1 teaspoon ground coriander seed
  • Freshly ground black pepper
  • 1 tablespoon rice wine vinegar
  • 1/2 cup Greek-style yogurt

Directions

  1. Preheat oven to 400°F. In a food processor, combine 1/2 cup cilantro, 1 cup mint leaves, 1 jalapeño pepper, 1/2 teaspoon cumin, 1/2 of the chopped onion, and 1 tablespoon lime juice until completely combined. Thin with water until thick but pourable. Season with salt to taste. Set aside.

  2. Cut the naan into triangular pieces and place on a baking sheet. Brush both sides with oil and sprinkle with salt. Bake until golden, about 8 minutes, flipping once halfway through. Keep the oven on but remove the naan chips from the oven and set aside.

  3. Toss the chickpeas with 2/3 teaspoon garam masala, 1/3 teaspoon paprika, 1/3 teaspoon salt, and 2 tablespoons oil. Spread the chickpeas out on the baking sheet and bake until crispy, about 35 minutes, tossing once.

  4. In a small bowl, combine the mango, remaining 2 jalapeño peppers (seeded and minced), remaining chopped onion, 2 tablespoons of the minced ginger, and the garlic. Set aside.

  5. Heat 2 tablespoons oil in a skillet over medium-high heat. Add half of the mango mixture and cook, stirring, until fragrant, about 1 minute. Add the 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 and set aside.

  6. Mix the remaining mango mixture with remaining 1/4 cup cilantro (chopped), remaining tablespoon lime juice, and 1 tablespoon rice wine vinegar.

  7. Layer the nachos with the ground lamb, roasted chickpeas, mint chutney, mango salsa, and greek yogurt. Garnish with herbs, if desired. Serve immediately

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