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
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