Indian Coconut & Chickpea Nachos
with Pickled Onion, Salsa & Mint Yoghurt
Get a load of this veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a devilishly tasty coconut chickpea mix, cucumber salsa, pickled onion and mint yoghurt.
This recipe is under 650kcal per serving.
We’ve replaced the lentils in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
Coriander
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Cucumber
1
Red Onion
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
1 packet
Red Lentils
(May be present: Wheat, Gluten. )
packet
Cherry Tomatoes
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut onion (see ingredients) in half. Thinly slice half the onion and finely chop the remaining onion (this will be used in step 5!). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
• Halve cherry tomatoes. Finely chop coriander (see ingredients) and cucumber. Combine in a medium bowl, and set aside. • Pick and thinly slice mint leaves (see ingredients). Finely chop garlic. Cut mini flour tortillas into wedges. Drain and rinse chickpeas. Grate carrot.
• In a second small bowl, combine mint, Greekstyle yoghurt and a small drizzle of olive oil. Season with salt and pepper. Set aside.
• Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.
TIP: If your oven tray is crowded, divide between two trays. TIP: Keep an eye on them. You want them crisp, but not burnt!
• While the tortillas are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook carrot and remaining onion until softened, 3-4 minutes. • Add chickpeas and cook until heated through, 2 minutes. • Add garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir through tomato paste and coconut milk, then season generously. Simmer until sauce has thickened, 2-3 minutes.
TIP: Add a splash of water if the mixture seems dry.
• Drain pickled onion. • Divide tortilla chips between bowls. Top with coconut-chickpea mixture, cucumber salsa and pickled onion. • Serve with mint yoghurt. Enjoy!
TIP: Serve the tortilla chips on the side if you prefer!
