Crispy Chickpeas on Naan

• Store bought frozen garlic naan
• Crispy chickpeas (recipe below)
• Sauce (recipe below)
• 8 oz block paneer, grated
• 1 bunch cilantro, roughly chopped

1. Bake frozen naan according to the package’s cooking instructions. At the half way mark, remove naan from oven.
2. Top half-baked naan with sauce, crispy chickpeas, and grated paneer.
3. Return to oven and bake for the remaining time.
4. Remove naan from oven and top with cilantro.

Chickpeas:
– 1 can chickpeas, drained
– 2 teaspoon oil
– 1 teaspoon salt
– 1 teaspoon garlic powder

1. Add all ingredients to a bowl. Stir to coat chickpeas.
2. Air fry chickpeas at 350 for 10 minutes.

Sauce:
– 2 tablespoons neutral oil
– 1 tablespoon cumin
– 1 teaspoon coriander powder
– 1 medium onion, finely chopped
– 4 cloves of garlic, finely chopped
– 1 Bird’s eye chili, finely chopped
– 1 thumb-size piece of ginger root, finely chopped
– 2 teaspoons garam masala
– 1 teaspoon salt
– 1 16 oz can puréed tomatoes

1. Heat oil in a large frying pan on medium high heat.
2. Add cumin and coriander. Toast spices for 2-3 minutes.
3. Add onions, garlic, ginger, and chili to pan. Cook until soft, about 3-5 minutes.
4. Add garam masala, salt, and tomato puree to pan.
5. Cook sauce until thickened, about 7-10 minutes.