Five-Spice Chickpea Naan
with Kale Salad & Spicy Yogurt
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INGREDIENTS
- 2 oz kale, chopped
- 2 tbsp rice vinegar
- 1 cucumber, peeled, halved, deseeded, and thinly sliced
- 2 tbsp sesame oil (divided)
- 1 yellow onion, peeled and thinly sliced
- 1 tsp Chinese five-spice powder
- 3 dried bird's eye chiles, crumbled
- 13.4 oz chickpeas, drained and rinsed
- 1 tbsp chili garlic sauce
- 1/4 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 flatbreads
- 2 tbsp white sesame seeds
- Salt and pepper*
- 2 tsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Add kale, rice vinegar, and a pinch of salt to a medium bowl. Using your hands, massage until bright green. Add cucumber and just 2 tsp sesame oil. Toss to combine. TIP: Massaging the kale makes it easier to digest raw.
Heat 2 tsp vegetable oil in a large nonstick skillet over medium-low heat. Add onion and a pinch of salt and cook, stirring frequently, until lightly caramelized, 8 to 10 minutes. Add five-spice powder, just a pinch of bird’s eye chile, and a pinch of salt and pepper and cook until fragrant, 30 seconds to 1 minute. Add chickpeas and ⅔ cup water and simmer, 2 to 3 minutes, Mash just half the chickpeas with the back of a fork until creamy. Transfer chickpea mixture to a bowl and wipe out the skillet. TIP: We will reuse the skillet in step.
Add just 2 tsp chili garlic sauce and yogurt to a small bowl and stir to combine. TIP: Add more or less chili garlic sauce as you’d like.
Place flatbreads on a flat surface and spread chickpea mixture on half of each flatbread. Fold each flatbread to form naan and gently press to seal. Brush the tops of each naan with sesame oil and sprinkle with sesame seeds and a pinch of salt. Heat the skillet over medium-low heat and add the naan, sesame side down. Brush the other side with remaining sesame oil and sprinkle with sesame seeds. Cook until golden brown and crispy, 3 to 5 minutes per side.
Cut each chickpea stuffed naan into 4 pieces. Divide naan slices between plates and top with kale salad. Serve with spicy yogurt for dipping. If you want a little more heat, sprinkle with more of the bird’s eye chilies. ! ئىشتىھايىÚىز ياخشى بولسۇن
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