Vegetarian ‘naan-chos' (V)

A perfect side or main, these nachos are a great veggie option.

INGREDIENTS

• 4 Co-op plain naan breads, cut into triangular chips
• 3 tbsp Co-op sunflower oil
• 400g can Co-op chick peas, drained and rinsed
• 1 tsp curry powder
• 1/2 tsp cumin seeds
• 300g unsweetened dairy free yogurt alternative
• 2 garlic cloves, finely grated
• 25g pack coriander, finely chopped, a few leaves reserved to garnish
• 1/2 small red onion, finely chopped
• 200g Co-op cherry tomatoes, chopped
• 1 tbsp chilli sauce
• 4 tbsp Mr Huda's mango chutney

METHOD

1. Preheat the oven to 200°C/fan 180°C/gas 6, arrange the naan on a baking tray and drizzle with 2 tbsp of the oil.
2. Toss the chick peas with the remaining oil and the spices, spread out on another baking tray and season, then bake both trays for 15 mins.
3. Meanwhile, combine the yogurt alternative, garlic and coriander, then season.
4. Combine the onion, tomato and chilli sauce to make a salsa.
5. Arrange the naan chips on a serving plate, then spoon over the yogurt mixture, dot with the salsa, sprinkle over the chick peas and spoon on the mango chutney.
6. Scatter with the reserved coriander leaves to serve.