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The sharing platter that disappears in minutes. Tortilla chips loaded with goan spiced chickpeas, melted cheddar, yoghurt, pickled onions and coriander.
Prep: 5 mins | Cook: 20 mins | Total: 20 mins
Serves 4-6
1 pouch Holy Cow! Goan Curry,
2 tins (400g each) chickpeas, drained,
200g tortilla chips,
100g mature cheddar, grated,
4 tbsp natural yoghurt, Pickled red onions to top, Jalapeños (optional) to top, Small bunch fresh coriander
1. Heat the chickpeas: Warm the drained chickpeas in a pan. Pour in the Holy Cow! Goan Curry sauce and stir through. Simmer for 5 minutes until thick and well coated.
2. Layer the chips: Spread the tortilla chips in a single layer on a large baking tray.
3. Add the chickpeas and cheese: Spoon the goan chickpeas evenly over the chips. Scatter the grated cheddar on top.
4. Melt the cheese: Place under a hot grill for 3-4 minutes until the cheese is melted and bubbling.
5. Load and serve: Drizzle with yoghurt. Top with pickled red onions, jalapeños and fresh coriander. Serve immediately - straight from the tray.
Tip: Make the pickled onions by soaking sliced red onion in lime juice and a pinch of salt for 15 minutes.
