This is the result of creating a bread that contains it all: crunch, sweetness and spiciness all married together. It’s a typical over-the-top dish that incorporates all amazing ingredients, and it goes well with so many dishes in this book.

Chickpea Flatbread and Marinated Crunchy Chickpeas [Vegan]

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Serves

4-6

Cooking Time

35

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Ingredients

For the flatbread:

  • 1 cup chickpea (gram) flour
  • 1 cup Gluten-free Flour Mix (see below)
  • 2 cups water
  • pinch of pink Himalayan salt
  • 1 tablespoon baking soda
  • black sesame seeds

For the caramelized onions:

  • 2–3 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1/2 teaspoon sweet paprika
  • 2–3 medjool dates, stoned (pitted) and torn or finely chopped

For the marinated chickpeas:

  • 14 ounce tin chickpeas, drained
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red chilli flakes (red pepper flakes)
  • pinch of pink Himalayan salt

To serve:

  • coriander (cilantro) and mint, chopped

Gluten-Free flour mix:

  • Makes 2 pounds flour, you will have extra:
  • 1 1/3 cups brown rice flour
  • 1 cup buckwheat flour
  • 1/2 cup white rice flour
  • 1/2 cup oat flour
  • 1/4 cup potato starch/flour
  • 1/2 cup tapioca flour
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Preparation

  1. To make the gluten-free flour mix, mix all flours together and store in an airtight container.
  2. Preheat the oven to 400ºF and line a baking tray (baking sheet) with greaseproof paper (wax paper).
  3. In a bowl combine all the bread ingredients and set aside.
  4. Next, start on the caramelized onions. Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft. Add the sweet paprika along with the dates, give it a stir and set aside.
  5. Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside.
  6. Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray. Make sure the mixture is spread out evenly with a spatula.
  7. Sprinkle the chickpeas evenly over the top along with dollops of the caramelized onions. Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.
  8. Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.
  9. Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with any of the dips and sides in this chapter and sprinkled with chopped herbs.
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