Naan is covered in garlicky tzatziki sauce, Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 2 pieces store-bought naan
- 1/2 cup tzatziki (I used leftovers from this recipe)
- Sliced tomato
- Thinly sliced red onion
- Tahini sauce
- Sriracha sauce
- Chopped cilantro
- Chopped parsley
- Lemon wedges
- Preheat oven to 400°F (or temperature indicated on naan package).
- While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
- Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around 1/2 to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini, Sriracha, and chopped herbs.
- Use a pizza cutter to cut into wedges. Serve with lemon wedges alongside.
A full can of chickpeas will make 2 generous servings worth, and you can even stretch it to 3 pieces of naan if you’d like.
You could also arrange this on a larger pizza crust or piece of flatbread to serve more people. Or get itty bitty mini naan or naan chips and serve this up on an appetizer platter.
Keywords: falafel, flatbread, chickpea