Indian Masala Nachos
Indian Masala Nachos featuring fire-roasted tomatoes, chickpeas, and mango chutney on crispy corn chips—made with Mission Super Soft Corn Tortilla Chips.
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Ingredients
- 15 oz. Pre-Cut Unfried White Corn Tortilla Chips (10866)
- 1 lb. Eggplant, sliced into 1/2" rounds
- Olive Oil, as needed
- Kosher Salt, as needed
- 2 Tbsp. Ginger, fresh, minced
- 2 Tbsp. Garlic, minced
- 4 Tbsp. Masala Spice Blend see related recipe
- 1 1/2 tsp. Cayenne Powder
- 1 Tbsp. Turmeric
- 1 Tbsp. Sea Salt
- 6 cups Tomatoes, fire roasted, canned
- 3 cups Vegetable Stock
- 18 oz. Chickpeas, drained, rinsed
- 12 oz. Potatoes, peeled, cooked, small dice
- 9 oz. Peas, frozen
- 1 1/2 cup Plain Yogurt
- 1 1/2 tsp. Mint, fresh, minced
- 1 1/2 tsp. Sugar
- 3 cups Mango Chutney see related recipe
- 3/4 cup Scallions, thinly sliced
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