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Export 14 ingredients for grocery delivery
Step 1
To make the salsa, toss all the ingredients together with a pinch of salt.
Step 2
To make the yogurt sauce, mix all the ingredients with a pinch of salt.
Step 3
Heat the oven to 200C/fan 180C/gas Rinse the chickpeas in a sieve under running water then drain well and pat dry on kitchen paper. Toss the chickpeas with the oil and ½ tsp of salt, and spread out on a baking tray. Cook for 30-35 minutes or until golden and crisp on the outside. Toss with the cumin seeds and curry powder, and cook for another 2-3 minutes.
Step 4
Brush the naan pieces with melted butter and spread out on a baking tray. Cook for 15 minutes until crisp, then cool.
Step 5
To assemble the nachos, spread the crispy naan pieces over the base of a heatproof serving dish. Scatter over the cheese, chilli and ½ the chickpeas, and put back in the oven for 5 minutes until the cheese has melted.
Step 6
Top with the remaining crispy chickpeas, scatter over the salsa and drizzle with the yogurt sauce.