Yeah so I was recently introduced to Naan bread sandwiches. And wow was I in love! And also felt a little odd that I’d never considered that as an idea before…
So here we have it. A spicy Harissa and maple roasted chickpea filling with piles of sautéed veggies, loaded on top of a cool creamy hummus loaded Naan. This is what nights in are made for. For added sweet and spicy combo, I made a quick fresh mango dressing for on top and we were ready to roll!
This recipe makes 2 Naan sandwiches.
Maple Harissa Chickpeas:
1/2 Carton Chickpeas drained
1/2 Tsp Harissa paste
1.5 Tsp Maple Syrup
1 Tbs Oil of choice (I used avocado)
1/2 Yellow Pepper
1/2 Red Pepper
Hand full of Asparagus
Oil of choice (you’ll be shocked to hear I used avocado again)
Mango topping :
2 Fresh Mangos
1/4 Chilli seeds removed and chopped finely (feel free to add more)
Juice of 2 limes
Honey or agave to taste
2 Naan bread.
OK so let’s start with the Chickpeas, pop the oven on 400 and pop the oil, Harissa and maple into a bowl with a big pinch of salt and whisk together. Toss the chickpeas in the dressing and roast for 20-25 minutes. Giving them a stair half way through.
The move onto the Mango dressing so it had a little time to sit. Chop up one mango into a small dice and peel the other and pop into a mini processor or blender add the lime juice, the chilli and a good drizzle of something sweet to the blender. Blitz and add a little salt to taste. Toss the chopped mango through this and set aside. Feel free to add some ginger or spices at this point too. If it doesn’t blend well add a splash of oil or water.
Next, chop up your veggies, I kept mine quite big for a nice bite. Preheat a sauté pan over medium and sizzle those veggies.
For the last few minutes of cooking time, add your Naan to the oven to get nice and warm.
Now we are ready to assemble. I did I layer of cool creamy hummus on top of my Naan. You can grab some nice organic ones these days or feel free to whip up your favourite batch. Then I piled the veggies and chickpeas on giving a little drizzle of the thick dressing the chickpeas were in. Topped it all off with my mango and some fresh cilantro/coriander or parsley.