Moroccan-Spiced Beef & Chickpea Nachos with Garlicky Yogurt

It’s time to step up your nacho game with these Moroccan-Spiced Beef & Chickpea Nachos with Garlicky Yogurt! Honestly, nachos are good NO. MATTER. WHAT. But these babies are will be a real crowd-pleaser during those final weeks of football Sunday parties where everyone is sick of chili, wings and bean dip. They’re fresh, crispy, crunchy, tangy and cheesy; what more could you want, really? 

Moroccan-Style Beef Nachos

This recipe was adapted from the Crispy Chickpea and Lamb with Greens and Garlicky Yogurt recipe in Alison Roman’s Dining In cookbook. Side note: If you haven’t already bought this cookbook, stop what you’re doing and go get it now. I’m not typically one to buy a cookbook to actually cook from, I just love the inspiration they provide. However, not only are the photos freaking incredible, the recipes are even better - and they make me want to cook ALL THE THINGS. She really is an entertaining guru. Okay, done fangirling for now, on to the recipe!

Moroccan-Style Beef Nachos


Makes 4ish servings
Prep time: 25 minutes
Cook Time: 10 minutes


3/4 cup Greek yogurt
1 clove garlic, grated, crushed or finely minced
Juice of half of medium lemon, plus more to taste
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper


6 tablespoons olive oil
1 pound (about 12 ounces) lean ground beef or lamb
4 cloves garlic, roughly minced
2 teaspoons tagine seasoning
1 teaspoon cumin seeds
1 teaspoon salt 
1/2 teaspoon of ground cumin
Freshly ground black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1 teaspoon crushed red pepper flakes


1 large bag pita or tortilla chips (or you can DIY*)
1/2 to 3/4 cup of shredded mozzarella cheese 
2 tablespoons feta cheese, crumbled

Optional accouterments: feta cheese, pomegranate seeds, sliced cucumbers, quartered cherry tomatoes, cilantro, fresh lemon juice, shredded romaine lettuce


Set your oven to 400 degrees Fahrenheit. 


Stir together Greek yogurt, garlic, lemon juice, salt and freshly ground black pepper (I recommend one full crank on the pepper grinder).


Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef, garlic, cumin seeds and powder, 1 teaspoon tagine seasoning, 1/2 teaspoon salt and pepper (about 5 cranks on the grinder should do the trick). Cook beef until browned and crispy, using a spatula to break it into smaller bits as it cooks. My favorite part about this dish is the crispy beef, so don’t be afraid to let it cook a little longer than your normally would, and absolutely no less than 10 minutes. Remove beef from pan, setting it aside in a separate bowl for a few minutes. 

Return skillet to medium heat. Add your remaining olive oil, chickpeas, red pepper flakes, remaining tagine seasoning, salt and freshly ground black pepper (go for 3 cranks on the grinder this time). Cook chickpeas, stirring occasionally, until they’re deeply golden brown. This part takes a bit longer than you may think, so be patient. I ended up cooking mine for close to 12 minutes. Once chickpeas are finished, return the beef back to the skillet and toss until combined. 


On a large baking sheet, arrange your pita or tortilla chips in a single layer. Top with the beef and chickpea combo and sprinkle with shredded mozzarella cheese. Bake until cheese is bubbly and melted. 

Remove nachos from oven, sprinkle with feta cheese, then drizzle on some of that garlicky yogurt (reserve about half for extra drizzling at the table). Decorate your nachos with fresh cilantro and lemon juice, pomegranate seeds, cucumbers, tomatoes or shredded romaine lettuce. 

*If you have a little extra time and prefer to make your own pita chips, it’s super simple! Preheat oven to 400 degrees Fahrenheit. Slice pitas into eighths and arrange closely (but not directly touching - you want that browned, crunchy goodness all over!) on a baking sheet. Brush pita slices with a tiny bit of olive oil and top with a light dusting of flaky sea salt. Bake until golden brown and crunchy. 

Note: If you’re using thicker pita bread (like the kind you’d use for a pita pocket), you can tear the pieces apart do you’re left with double the amount of thinner pita slices.