Ingredients

· 2 teaspoons olive oil

· 1 cup canned chickpeas

· 400 g chicken fillet

· 1 red onion, thinly sliced

· 1 red capsicum, thinly sliced

· 175 g butter masala

· 200 g unsalted corn chips

· 50 g grated cheddar cheese

· 200 g grape tomatoes

· ½ avocado, diced

· 2 tablespoons chopped coriander

· Lime wedges to serve

Method

Heat half the oil in a frying pan over high heat. Cook chickpeas, stirring occasionally, until golden. Remove and set aside. In the same pan add remaining oil and chicken, cook, stirring, for five minutes. Add onion and capsicum and cook, stirring, until tender. Stir in the butter masala, reduce heat to low and simmer, uncovered, until a little thick. Set aside. Preheat grill on high. Arrange corn chips in a shallow ovenproof dish. Spoon the chicken mixture over chips and sprinkle evenly with cheese. Grill until the cheese is melted. Top nachos with the crispy chickpeas, tomato, avocado and coriander. Serve with lime wedges.