crispy naan topped with falafel spiced chickpeas & tomatoes
 
Prep time
Cook time
Total time
 
This is a perfect dish to make when you can get your hands some juicy heirloom tomatoes.
Author:
Recipe type: dinner
Serves: 4-6 servings
Ingredients
  • TOMATOES
  • 2 heirloom tomatoes, sliced
  • 1t mango powder*
  • ¼t red pepper flakes
  • ½t ground coriander
  • ½t ground cumin
  • 1t coarse sea salt
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  • CHICKPEAS
  • 1 can chickpeas, drained and rinsed
  • 3T red wine vinegar
  • ½c cilantro, chopped
  • 2 cloves garlic, crushed
  • 2 shallots, minced (or sub red onion)
  • 1t coarse sea salt
  • fresh black pepper
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  • YOGURT SAUCE
  • 2 Persian cucumbers, diced (or sub 1 English cucumber)
  • 1c plain greek yogurt
  • ½c cilantro, chopped
  • 1½t coarse sea salt
  • ½t ground cumin
  • ¼t cayenne
  • ||
  • 4 large naan or 6 small naan
Instructions
  1. For the tomatoes, combine the spices in a small bowl and arrange the sliced tomato onto a baking sheet or flat plate and sprinkle the mixture evenly on top. Let this sit for at least 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Prepare the chickpeas. In a medium bowl, toss the drained & rinsed chickpeas with the vinegar. salt and pepper. Using a fork or a potato masher, smash the chickpeas until they are coarse. It's fine if some of them stay whole, that will give it more texture. Add the cilantro, garlic, oil, salt & pepper and toss until combines. Taste for seasoning, add more salt if needed.
  4. In another bowl, combine all of the ingredients for the yogurt sauce. Taste for seasonings and adjust if needed.
  5. Place the naan on a baking sheet and bake in the preheated oven for 15-20 minutes, turning over half way through. This depends on how crisp you would like your naan to be. You can bake it directly on the oven rack or even on a pizza stone of you refer, any of these ways will work fine. Remove the naan from the oven and let them cool.
  6. Assembly: Top each naan with the yogurt sauce, the chickpea mixture and a few sliced tomatoes. Top with some flaked sea salt and a drizzly of olive oil.
  7. enjoy!
Notes
*taste as you go and adjust seasonings according to your taste. Most of the time just adding a little bit of salt will do the trick.
*if you can't find mango powder, you can substitute with sumac
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/crispy-naan-topped-with-falafel-spiced-chickpeas-tomatoes/