Indian chickpea pizza with lime raita


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 Servings
Indian chickpea pizza with lime raita

Indian vegetarian pizza with chickpeas. Photo, Erik Putz.

Chatelaine Triple Tested

Take pizza night on a world tour, starting with this hearty vegetarian recipe.


  • 1 tbsp canola oil

  • 1 onion, finely chopped

  • 1 tbsp minced ginger

  • 1 red bell pepper, diced

  • 1 zucchini, diced

  • 1 tbsp tandoori curry paste

  • 1/4 cup plus 1 tbsp water

  • 1 cup chickpeas, drained and rinsed

  • 1/4 tsp salt

  • 4 pieces naan bread

  • 1/2 cup grated mozzarella

  • 1/3 cup 2% yogurt

  • 1 tbsp lime juice

  • 1/4 cup chopped cilantro


  • PREHEAT Preheat oven to 400F. Heat oil in a large frying pan over medium. Add onion, ginger, red pepper and zucchini. Cook until vegetables are tender, about 5 min. Add tandoori curry paste, 1/4 cup water, chickpeas and  salt. Cook 2 more min. Gently mash chickpeas in pan.

  • ARRANGE naan on a baking sheet. Divide vegetable mixture among breads. Sprinkle with mozzarella. Bake in centre of oven until cheese melts, about 10 min.

  • STIR Stir yogurt with lime juice and 1 tbsp water in a small bowl. Drizzle over warm pizzas, then sprinkle with cilantro.

Nutrition (per serving)

Calories 465, Protein 16g, Carbohydrates 67g, Fat 15g, Fibre 6g, Sodium 1294mg.
Excellent source of vitamin C.

Wine Pairings

Indian chickpea pizza with lime raita

Indian vegetarian pizza Pair it with: A thrilling B.C. sipper. Gewürztraminer can tend toward the flat, but this West Coast star quivers with racy acidity. A perfumed nose includes Turkish delight, ginger and clementines, all of which enhance the spices of curried pizza. Our pick: Red Rooster Gewürztraminer, British Columbia, $17.