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1
For the tomato chutney: Heat the oil in a large saute pan over medium heat.
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2
Add the onions and cook until very soft and slightly caramelized.
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3
Add the garlic and cook 30 seconds.
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4
Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes.
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5
Remove from the heat and stir in the cilantro.
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6
Let cool to room temperature.
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7
For the hummus: Heat the oil in a medium saute pan over medium heat.
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8
Add the onions and cook until soft.
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9
Stir in the curry powder and cook for 1 minute.
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10
Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated.
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11
Stir in the cayenne and cool briefly.
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12
Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth.
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13
Add the parsley and pulse to incorporate.
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14
Season with the lemon juice and more salt and pepper if needed.
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15
Heat a charcoal or gas grill to high for direct grilling.
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16
Brush the naan with some of the canola oil and season with salt and pepper.
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17
Grill until golden brown on both sides and slightly charred.
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18
Spread each piece of naan with some of the hummus and top with some of the chutney.
