Today is National Nachos Day, try this scrumptious meat-free nachos recipe from Power Pulses by Tami Hardeman
Tami Hardeman has created Power Pulses: 150 superfood vegetarian recipes as a way for vegans, vegetarians and omnivores alike to up their protein intake and enjoy doing it. Dry beans, dry peas, lentils and chickpeas all fall under the category of pulses and allow for a multitude of different flavours to seep in. They’re relatively inexpensive and can be stored for years. This unique cook book includes twists on recipes to allow meat-lovers and vegans to expand upon.
This particular hybrid recipe combines the warm spices of Indian cuisine with the cheesy crunch of Tex-Mex nachos. It feeds six and has 420 calories per serving. You can easily adjust to add meat or replace the mozzarella with a soya mozzarella-style cheese alternative to make it vegan.
125g (4½oz) coriander leaves
30g (1oz) mint leaves
2 tbsp lemon juice
¼ tsp ground ginger
80ml (3fl oz) cold water
Salt and freshly ground black pepper
350g (12oz) cooked chickpeas
1 tsp curry powder
1 tsp garam masala
1 tbsp vegetable oil
10 poppadoms, cooked according to instructions
225g (8oz) grated mozzarella cheese
125g (4½oz) mango chutney
30g (1oz) diced red onion
1 large lime, cut into 6 wedges
To make the coriander-mint sauce, in a blender combine two-thirds of the coriander with the mint, lemon juice, ginger, and water. Purée until smooth. Season with salt and pepper. Transfer to an airtight container and set aside.
Preheat the oven to 200°C (400°F). Line a baking tray with foil. Toss the chickpeas with the curry powder, garam masala, and oil. Spread in an even layer on the baking tray and bake for 10 minutes, or until just crispy and warmed through. Transfer to a bowl and wipe the baking sheet.
Break each poppadom into quarters and arrange in a single layer on the baking tray. Sprinkle half the mozzarella over the poppadoms and top with the chickpea mixture. Then top with the remaining mozzarella and bake for 10–12 minutes, until the mozzarella melts and the poppadoms are lightly brown.
Meanwhile, in a small saucepan, heat the mango chutney with 1 tablespoon of water. Cook for 2–3 minutes until thin and warmed through.
To finish the assembly, sprinkle the onion over the melted cheese and drizzle mango chutney sauce over the top. Dollop the coriander-mint sauce across the nachos. Chop the remaining coriander and sprinkle over the nachos. Garnish with lime wedges and serve immediately, directly from the tray.
Tami Hardeman is a professional food stylist and food blogger behind the popular site Running with Tweezers. Her work has been featured in numerous magazines, including Southern Living, Cooking Light and People Magazine and nearly a dozen cookbooks.
Power Pulses: 150 superfood vegetarian recipes by Tami Hardeman. DK, £16.99.
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