we’re having a heat wave in seattle! which is awesome in almost every way…except for the whole trying-to-figure-out-what-to-make-for-dinner-without-turning-the-oven-on thing.
all my normal standbys – roasted vegetables, lasagna, slow-simmered soups, etc – are out. so when i saw this recipe on sprouted kitchen, i knew we had to make it during the heat wave. although the naan itself took a while to make, it was so much more delicious than any store-bought naan! but, if you want to make this a super fast dinner, i would definitely consider using store-bought naan or tortillas or bread. just don’t let the naan from scratch part of the recipe deter you from making the rest – the pickled onions and chickpea filling are amazing. enjoy, friends!
two years ago: cranberry orange scones
three years ago: corn fritters
four years ago: vegetable gratin
chickpea naan-wiches
yields 6 servings
borrowed from sprouted kitchen
- pickled onions
- 1 red onion, thinly sliced
- 1/4c apple cider vinegar
- salt
- naan
- 2c whole wheat flour
- 1/2t ground cumin
- 1/4t salt
- 3/4t baking powder
- 1/2t baking soda
- 1/2T sugar
- 1/2c soy or almond milk, warmed
- 1/2c yogurt
- 2 cloves garlic, minced
- coconut or olive oil
- filling
- 2c chickpeas, rinsed and drained
- 1 large handful of cilantro, chopped
- 3T tahini (i hate tahini, so i processed 3T of cashews with some water in my food processor and used that paste instead)
- juice and zest of a lemon
- 1/4t red pepper flakes
- 4oz feta
- 1T olive oil
- salt and pepper, to taste
- 3 carrots, peeled with a peeler into ribbons
- 3c sprouts or baby spinach
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- onions: cover the onions with apple cider vinegar and salt in small bowl, and let sit to pickle
- naan: combine the flour, cumin, salt, baking powder, baking soda, and sugar in a bowl
- in a separate bowl, whisk the milk and yogurt together
- combine the liquid with the dry ingredients and the garlic, and use a wooden spoon to combine
- cover the dough with a damp cloth and allow to sit for two hours
- after two hours, heat a pan and grease it (liberally) with coconut or olive oil
- break the dough into six pieces
- flour a work surface, then use a rolling pin to roll each piece into a thin oval
- cook each naan for about two minutes per side
- cover with aluminum foil as you cook the rest of the naan
- filling: put the chickpeas and cilantro in a food processor and pulse a few times – just to crush them a little
- then, place the chickpeas and cilantro into a bowl with the tahini, lemon juice, lemon zest, red pepper flakes, feta, olive oil, and salt and pepper to taste and stir to combine
- putting it all together: pile the chickpea filling, pickled onions, carrots, and greens onto a piece of naan, and enjoy!
