Ingredients

The following ingredients have 3 Servings
  • 3 pieces naan bread ((sliced into wedges (8 per naan bread)))
  • 2 tablespoons olive oil
  • salt & pepper
  • ground cumin
  • 1 cup chickpeas ((drained))
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon salt
  • a few grinds of pepper
  • 1/2 cup cherry tomatoes ((quartered))
  • 1/4 cup carrots ((shredded))
  • 1 cup mozzarella ((shredded; monterey jack is also great))
  • 1/2 cup greek yogurt ((or sour cream))
  • 2 tablespoons green onions ((sliced))
  • 2 tablespoons cilantro leaves ((chopped))

Instruction

  • 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.