Last week I shared a photo of some boss nachos I made on Instagram, and a couple of people asked for the recipe, so here you have it!
- 10 wonton wrappers (these are the only plastic packaged ingredient)
- Half an onion, finely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 1 cup of red lentils
- 1 can of crushed tomatoes (I used a mexican spiced one)
- 1 can mexican bean mix (I used a medium heat)
- 1 fresh tomato, chopped
- 1 quarter yellow capsicum, chopped
- 1 can of chickpeas (for crunchy garnish)
- Coconut yoghurt
- Hot sauce or chipotle of choice
- Fresh coriander for garnish
Fry off onion and garlic until soft, add cumin and coriander and mix until fragrant. Add can of tomatoes, and bring to a simmer. Add lentils and turn heat down, let lentils cook for 10-15mins until soft.
While tomato and lentils are cooking, heat a neutral oil in a fry pan on a medium high heat (I used sunflower). Once hot, fry wonton wrappers, they will need about a minute each side, or until both sides are brown and crispy. Set a side to cool.
Once lentils are cooked, and can of beans and heat through, season with salt and pepper to taste.
While the tomato, lentil, bean mix is thickening, heat oven to 180 degrees. Drain can of chickpeas, and lay on roasting tray. Coat with 1 tablespoon of turmeric, splash of oil and salt and pepper. Roast in oven for 25mins or until golden and crispy - this makes and amazing crunchy topping and snack.
Mix together 2 tablespoons of coconut yogurt, with 1 teaspoon of HOT hot sauce. Use more if using a mild sauce or chipotle.
Assemble, crispy wonton wrappers, tomato lentil mix in a bowl. Top with fresh tomato, capsicum and coriander, with a big dollop of coconut yoghurt hot sauce mix and crispy chickpeas.