Recipe: Naan Pizza with BBQ Chickpeas, Cauliflower & Avocado Mash

Ed worked from home on Monday, and I asked if he could come up with something new and tasty to make for dinner. Thai Curry Naan Pizza (recipe here) is one of our all-time favorite quick weeknight options, and he definitely delivered with this new flavor combo!

First thing to note: this baby is filling. With the Thai Curry Naan Pizzas, I usually eat two, no question. But with this BBQ version, I was fully satisfied after just eating one. I think the fatty avocado plus protein-packed chickpeas really help to make this a hearty dish.

The avocado mash acts as the sauce on this, but I fully recommend serving the pizza with a side of your favorite BBQ sauce (I drool over Heniz Memphis Style), ranch or hot sauce for dipping. You might even roast extra chickpeas to snack on throughout the week!

INGREDIENTS - BBQ CHICKPEAS

• 2 cans chickpeas
• 2 T. EVOO
• 1/4 t. salt
• 1/4 t. pepper
• 1 t. brown sugar
• 1/2 t. cumin
• 1/2 t. paprika
• 1/2 t. garlic powder
• 1/2 t. chili powder

INGREDIENTS - NAAN PIZZA

• 1 head cauliflower, chopped
• 1 T. EVOO
• 1/4 t. brown sugar
• 1/4 t. ground ginger
• 1/2 t. paprika
• 1 t. onion powder
• 2 t. chili powder
• 2 t. garlic powder
• 2 ripe avocados
• 2 T. lemon juice
• 2-4 Frozen Garlic Naan from Trader Joe's
• 1 red onion, diced
• Low-fat mixed cheese
• Hot sauce and/or BBQ sauce for dipping
• Salt & pepper to taste

STEPS

1) Cook the naan according to package directions (in fact, I'd recommend cooking a couple extra minutes than the package says). Remove from oven and set aside.

2) Rinse and drain the chickpeas and pat dry. Toss with olive oil, salt and pepper and roast at 425 degrees for 35-45 minutes (depending on your desired crispiness). Be sure to shake pan occasionally.

3) Dump crispy chickpeas into a large bowl and toss evenly with seasonings. Please note that the chickpeas will continue to crispy up as they sit.

4) Toss the cauliflower with the olive oil, brown sugar, ginger, paprika, onion powder, garlic powder and chili powder. Roast at 425 degrees for 25 minutes.

5) Mash the avocados with lemon juice and a pinch of salt and spread the mixture onto the cooked naan. Top with cauliflower, red onions, cheese and chickpeas.

6) Add the naan to the broiler on high and cook until the cheese is melty and golden. Slice and serve with your favorite sauces for dipping!