Naan Flatbread with Curried Chickpeas and Edamame

I spent the first part of this week at a conference in Vermont with my lab mate Dave. The food at these things tends to be pretty mediocre, but we did have a delicious meal at American Flatbread in downtown Burlington (which was a super cute area!). Our flatbread was topped with local maple-fennel pork sausage, sundried tomatoes, caramelized onions, cheese, and herbs – yum!  The other foodie highlight was visiting the Ben and Jerry’s Factory on the way home! It was completely packed, but we still had a great time stuffing ourselves with ice cream and going on the factory tour.

When we got home on Wednesday night, I discovered the fridge was pretty bare, but I managed to find some whole wheat naan in the back of the freezer, and decided to make a quick flatbread of my own with an Indian twist. I topped the naan with a curried chickpea mash and edamame. I’ve always enjoyed chickpeas and edamame together and thought this was a very tasty quick and easy dinner!

Naan Flatbread with Curried Chickpeas and Edamame
Printable Recipe

4 pieces frozen whole wheat naan (I used a 12-ounce package from Trader Joe’s)
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/2 cup light sour cream
2 tablespoons curry powder (or to taste)
1/2 teaspoon salt
1 (15-ounce) can chick peas, drained and pulsed in a food processor until mashed
1 cup cooked shelled edamame

Prepare naan according to the package directions. Heat olive oil over medium heat in a medium pan and sauté onions for 5 to 7 minutes or until soft. Add garlic and sauté 1 additional minute. Reduce heat to low. Add sour cream, curry powder, and salt; mix for 1 to 2 minutes or until sour cream has melted. Stir in mashed chick peas. Spread mixture evenly over naan and top with edamame. Makes 4 servings.

Nutrition: 440 calories, 12.3g fat, 13.3g fiber, 16.7g protein per serving
Cost: $1.31 per serving

30 Responses to Naan Flatbread with Curried Chickpeas and Edamame

  1. Tj’s naan is the best! I also love anything chickpea and edamame – and curry. I have a friend that lives in Burlington – I need to go up there an check it out!

  2. I really have to try that flatbread combo. Love chickpeas but haven’t really gotten into edamame, though my sister keeps raving on it. I would love to go back to Vermont, haven’t been there in years. My BFF’s cousins lived in Burlington and we visited them for 2 weeks way back when. Have also skiied quite a few places. It’s a beautiful state. Ben & Jerry’s – yaay.

  3. Great recipes Kerstin! Looks delicious. Years back my mom took my two older boys to Vermont and they also went to Ben & Jerry’s. They still talk about it!!!!

  4. Yum! This looks delicious! I love curry. It sounds like you had a great time. I would love to visit the Ben and Jerry’s factory. That’s an experience of a lifetime.

  5. I got Indian food last night and thought I had my fill of naan but you’re proving otherwise by the fact that I’m still salivating over this. Great for a quick weeknight meal!

  6. I adore Naan – I’m so glad you posted this, I have yet to try making it but it sounds great and the photo is just beautiful, I love the colors.

  7. Love all of these flavors! That’s so resourceful of you to throw this together without a grocery store trip :) I was at a conference in New Hampshire last month but unfortunately we didn’t get to leave the site at all :( We had to fly into Boston (my first time there) and quickly hop on a bus to the site – no exploration at all!

  8. Thanks everyone! This was so easy to throw together that I’ll definitely be making it again.

    Meghan – Awww, I wish you had more time in Boston so we could have met! Hopefully I’ll be in Chi-Town soon!

    Shannon – Yep, that was the pasta, I make it at least once a month :)

  9. Very novel idea!
    Next time you make it, after you saute the onions, add the curry powder and saute for another minute before you add any wet ingredient. Will help bring out the true flavors and aroma of the spices.

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