I love making Indian food, and usually try to make enough for leftovers. Having said that, I had made a large pot of chana masala, and my husband and I had already eaten it for dinner and then, lunch the next day, and later - these nachos. <br /> <br />This recipe is fairly versatile, and even small additions or changes can make an impact on your tastebuds. Here are a few recommendations to add some variety to this dish: <br /> <br />- For a natural sweetener (in place of the sugar): Substitute caramelized onions for the sugar used in this recipe. To do so, chop it up or dice a small yellow (or even sweet variety) onion and caramelize in about 2 teaspoons mild flavored oil – coconut oil works great for this – over low heat. Stir it into the tomatoes when you add the chickpeas. <br /> <br />- For a bolder taste and heat: Increase the cumin by 1/2 teaspoon or even a full teaspoon and add some chopped cilantro at the end of cooking. Add some heat by stirring in a little Sriracha sauce or add a seeded and diced jalapeño pepper to the pan when you add the tomatoes. <br /> <br />- For a more authentic taste: Substitute sugar for caramelized onions (see note #1 - above) and add these and two smashed cloves of roasted garlic when adding the tomatoes to the pan. <br /> <br />- Topping ideas: sliced jalapeños, sliced scallions (green parts only), sliced pickled onions, chopped tomatoes, and/or sprouts <br />

Share: