I love nachos, and I don’t eat them often. I think we all think they are pretty unhealthy, but actually deep down we know they make us happy on the inside with their mix of crunchy and creamy textures and spicy and soft flavours.
Also, what is not to love about a dinner that can be done, every bit of it, in less than ten minutes? Who doesn’t love that? And clear up? Practically none!
But I don’t really think our digestions work well with the traditional version, too much going on in one plate for our poor stomachs to know how to handle it. So I have been playing about with alternatives that still give all the happy Mexican joy feelings, without the lying down on the couch feeling bloated side of things.
Of course, this means bringing in my true love, chickpeas. Simply warmed through and smushed (do you know what I mean?) with a little water and some fajita spice mix (ideally one with no added sugar or other unnecessary add ins like this one). Now if you are not big on cheese then simply top the nachos with this, smash up an avocado with some oil and chilli flakes, squeeze of lemon or lime and top. Happy days!
If you are in for a little melted something on top then this goes before the avocado, under the grill for a really short blast and done. So easy, simple, tasty, happy, crunchy, creamy, spicy, joyful… (stopping now, I promise)
Anyway, if you give them a try let me know what you think, “recipe” (loose use of that word here…) is below.
p.s. September is organic month and if you want to know more, take a look at the Soil Association’s website as they are driving the campaign. It makes for some interesting reading!
- A big handful of nachos
- a cup of chickpeas, about 120g
- a teaspoonful of fajita spice mix
- half an avocado
- a pinch of chilli flakes
- half a lemon or lime
- a tablespoon of good quality oil (I am using hemp oil right now for all its good health benefits)
- some grated cheese, I went for manchego (if you are doing that bit)
- If you are doing the cheese then put on your grill to a high heat
- Nachos into bowl/onto plate
- Rinse your chickpeas and warm through with the fajita mix and a splash of water, then once warm mix in the oil
- Top the nachos with the chickpeas, and grate on the cheese if using, grill until melted (this burns pretty quickly so keep an eye out)
- Avocado, chilli flakes and lime or lemon juice get smashed up together in a bowl and dolloped on top.