Indian-Style Nachos with Warm Spices and Tamarind Chutney

chickpea indian nachos super bowl tamarind snack

Dawn Perry

4 to 6 Servings

Source

Ingredients

1 15-oz. can chickpeas, rinsed

1 russet potato, peeled, cut into ½” pieces

3 tablespoons olive oil

1 teaspoon garam masala

¼ teaspoon cayenne pepper

Kosher salt, freshly ground pepper

½ cup tamarind concentrate

3 tablespoons dark brown sugar

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon ground ginger

Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.

½ cup plain Greek yogurt

1 tablespoon fresh lime juice

½ teaspoon granulated sugar

Kosher salt, freshly ground pepper

6 ounces restaurant-style tortilla chips

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup fresh mint leaves

Indian hot pepper or cayenne (optional; for serving)

Method

Preheat oven to 425°. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20–25 minutes. (Keep oven on; you’ll use it for baking nachos.)

Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside.

Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water—just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper.

Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.

Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using.