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Grilled breakfast naan with spinach pesto and chickpeas

If you ever needed an excuse to have naan for every meal of the day, well, here it is! Make this grilled breakfast naan for a meat-free brekkies.


For the roasted chickpeas
2 tins chickpeas, drained, rinsed and dried
2 tbsp olive oil
1 tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 tbsp sesame seeds
For the spinach pesto
1½ cups spinach, stems removed
½ cup basil
3 tbsp parsley
3 tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 tbsp grated hard cheese
2 tbsp lemon juice
For the grilled breakfast naan
1 cup sour cream
6 naans, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled

For the roasted chickpeas
1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.
For the spinach pesto
1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.
For the grilled breakfast naan
1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

Got some leftover naan? Use it for this masala potato pizza.

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