Cheesy Curry Naan Flatbread Bar

• Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the garam masala (you’ll use the rest later), salt, and pepper. • Toss bell pepper on empty side of sheet with a large drizzle of oil, salt, and pepper. • Roast on middle rack until chickpeas are crispy and bell pepper is tender, 18-20 minutes.

• Meanwhile, heat curry sauce, stock concentrate, Fry Seasoning, remaining garam masala, 1⁄2 cup water, 1 TBSP butter, and a big pinch of salt in a large pan over medium heat (use 1 cup water and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. • Add sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.

• Drizzle both sides of naan with olive oil; brush or rub to coat all over. Season with salt and pepper. Place naan, flat sides up, on a second baking sheet. • Toast on top rack until golden brown, 3-5 minutes. (For servings, divide naan between two baking sheets; toast on top and middle racks, swapping rack positions halfway through.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Place roasted chickpeas, roasted bell pepper, tomato, curry sauce, and mozzarella in separate serving vessels. Arrange toasted naan and toppings family style for everyone to build their own flatbreads. (You’ll cook the flatbreads in the next step!)

• Bake naan flatbreads on top rack until cheese melts and edges of naan are crispy, 2-3 minutes. (For 4 servings, divide naan flatbreads between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) Transfer to a cutting board.