¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
½ cup raisins
½ cup slivered almonds, toasted
½ cup chopped dried apricots
½ cup chopped pitted dates
½ cup currants
¼ cup chopped fresh ginger
1 tablespoon grated lemon zest
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
1 (16-ounce) package naan bread, cut into 1-inch pieces
½ cup milk
¼ cup unsalted butter, melted
1 large egg, beaten
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is translucent, about 5 minutes. Stir in chaat masala, cumin, coriander, turmeric, black pepper and cayenne pepper; cook for 1 minute.
3. Stir in chickpeas, broth, tomato paste, cilantro, mint, parsley, raisins, almonds, apricots, dates, currants, ginger, lemon zest, cinnamon, cardamom, cloves, nutmeg and black pepper. Bring to a simmer; cook until heated through, about 5 minutes.
4. Grease a 9-by-13-inch baking dish.
5. Mix naan bread pieces, milk, butter and egg in a large bowl. Pour into the baking dish.
