Serves: 4 to 6
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
- 4 JG merguez sausages, sliced
- 540 ml (1 can) chickpeas, rinsed and drained
- 15 ml (1 tablespoon) olive oil
- 375 ml (1 1/2 cups) shredded cheddar cheese
- 250 ml (1 cup) bocconcini, quartered
- 1 bag nacho chips
- 250 ml (1 cup) diced tomatoes
- 125 ml (1/2 cup) chopped fresh cilantro
- 60 ml (1/4 cup) chopped fresh mint
- Salt and pepper to taste
Preparation
- Preheat the barbecue to indirect heat or the oven to 400°F (200°C).
- Place the merguez slices and chickpeas on a baking sheet or grill pan.
- Add the olive oil, season with salt and pepper, then grill for about 10 minutes, stirring halfway through.
- Meanwhile, spread the nacho chips on a large baking sheet.
- Warm the nachos for 2 to 3 minutes on a covered grill or in the oven.
- Remove the baking sheet and top with the grilled merguez sausages, chickpeas, diced tomatoes, cilantro, and mint.
- Add the grated cheddar cheese and bocconcini pieces on top.
- Return to the grill or oven for a few minutes, just until the cheese melts.
- Serve immediately.
