Favorite Summer Grilled Dinner

Try something a little different for Friday night, pizza night!

Grilled Chickpea Curry Naan

• 1 (15 oz) can of chickpeas, undrained

• ½ cup matchstick carrots

• 2 tsp ground ginger (or minced fresh)

• ½ cup rice vinegar

• 2 tsp coconut sugar

• 1 tbsp curry powder

• 2 whole grain naan

• ½ cup thinly sliced snow peas

• ¼ cup chopped cilantro leaves

• ½ cup plain, unsweetened coconut yogurt

• ¼ cup chopped unsalted, dry-roasted peanuts

• sriracha sauce

Heat grill using high heat. Tear two rectangles of foil, a little wider than the naan bread. Spray foil with cooking spray, or oil with sunflower (or other high heat oil).

Combine chickpeas thru curry powder in a small saucepan. Bring to a simmer over high heat. Cook for 3 minutes. Set aside for 15 minutes. Optionally, refrigerate for 4 or more hours to marinate chickpeas and carrots.

Place each naan on a piece of oiled aluminum foil. Top each naan with chickpea mixture, mashing some of the chickpeas (gotta keep them from rolling off! :) Continue topping with sliced snow peas. Sprinkle on the cilantro and peanuts next.

Reduce grill heat to medium. Place naans (still on foil) on grill for 5-10 minutes, careful not to burn the bottoms.

Remove naans from grill onto serving plate. Drizzle with yogurt. then sriracha.