Name: Indian-Style Nachos with Warm Spices and Tamarind Chutney
Yield: 4 to 6 Servings
Ingredients: 1 15-oz. can chickpeas, rinsed; 1 russet potato, peeled, cut into ½” pieces; 3 tablespoons olive oil; 1 teaspoon garam masala; ¼ teaspoon cayenne pepper; Kosher salt, freshly ground pepper; ½ cup tamarind concentrate; 3 tablespoons dark brown sugar; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ teaspoon ground ginger; Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.; ½ cup plain Greek yogurt; 1 tablespoon fresh lime juice; ½ teaspoon granulated sugar; Kosher salt, freshly ground pepper; 6 ounces restaurant-style tortilla chips; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup fresh mint leaves; Indian hot pepper or cayenne (optional; for serving)

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Alex Lau

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Recipe notes