And we're officially drooling...
|| Ingredients ||
1 ½ c. kabocha pumpkin, peeled and cubed
1 15 oz. can chickpeas, rinsed
3 Tbs. olive oil (Kapha substitute canola oil)
1 tsp. Garam masala
¼ tsp. Cayenne (omit for pitta)
Salt and pepper
½ c. tamarind concentrate
¼ c. water
3 Tbs. dark brown sugar
¼ tsp. Ground coriander
¼ tsp. Ground cumin
¼ tsp. Ground ginger
½ c. plain yogurt
1 Tbs. fresh lime juice
2 c. marbled cheddar or colby jack cheese
1 c. mint leaves, coarsely chopped
|| Method ||
For the vegetables:
Preheat oven to 425°F.
Combine pumpkin, chickpeas, oil, garam masala, cayenne, salt and pepper and spread on a baking sheet. Roast for 20-25 minutes (toss after 10 minutes) until pumpkin (or potato) is tender.
Turn oven down to 375° to bake assembled nachos.
For the tamarind sauce:
Over medium heat, in a sauce pot, combine tamarind concentrate, water, brown sugar, coriander, cumin, and ginger. Stir well and heat until all sugars are dissolved and mixture slightly thickens (5-8 minutes). Set aside to cool.
For the yogurt sauce:
Combine yogurt, lime, and thin with water until it has a pourable consistency. Season with salt and pepper.
To assemble the nachos:
Line a baking sheet with aluminum foil. Spread tortilla chips and top with half of the spiced vegetable mixture. Sprinkle half the cheese on top. Layer with more chips, the remaining vegetables and cheese.
Bake until cheese is melted and bubbly (5-10 minutes).
Drizzle nachos with tamarind sauce, yogurt sauce, and garnish with mint.