Ingredients
Scale
- 1 cup canned chickpeas, rinsed and drained
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup coconut milk
- 1/2 cup diced tomatoes (fresh or canned)
- 1/4 cup chopped fresh cilantro
- 4 pieces of naan bread
- 1/2 cup shredded mozzarella cheese (optional)
- Lime wedges for garnish
Instructions
- Begin by melting the coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Introduce the minced garlic and grated ginger, stirring for another minute until the aroma fills the air.
- Incorporate the rinsed chickpeas along with the curry powder, cumin, turmeric, salt, and black pepper. Mix thoroughly.
- Gradually pour in the coconut milk and diced tomatoes, stirring to blend all the ingredients.
- Allow the mixture to come to a gentle simmer, cooking for approximately 10 minutes until it thickens.
- Remove from heat and fold in the chopped cilantro.
- Preheat your oven to 375°F.
- Cut each naan into quarters and gently press them into a muffin tin to create little cups.
- If desired, sprinkle mozzarella cheese at the bottom of each naan cup.
- Generously fill each cup with the chickpea curry mixture.
- Place the muffin tin in the oven and bake for 10-12 minutes until the naan cups are crispy and golden brown.
- Serve warm, accompanied by lime wedges for a zesty finish.
Notes
- Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 naan cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg