Chickpea Flatbread & Marinated Crunchy Chickpeas

Name: Chickpea Flatbread & Marinated Crunchy Chickpeas
Yield: Makes 1 big oven tray, serves 4–6
Ingredients: coriander (cilantro) and mint, chopped; black sesame seeds; 2–3 medjool dates, stoned (pitted) and torn or finely chopped; 2–3 tablespoons olive oil; pinch of pink Himalayan salt; 1 yellow onion, sliced; 1 tablespoon bicarbonate of soda (baking soda); 500 ml (17 fl oz / 2 cups) water; 140 g (5 oz / 1 cup) Gluten-free Flour Mix; 140 g (5 oz / 1 cup) chickpea (gram) flour; 400 g (14 oz) tin chickpeas, drained; ½ teaspoon sesame seeds; ½ teaspoon dried parsley; ½ teaspoon red chilli flakes (red pepper flakes); ½ teaspoon sweet paprika

Preparation info

Makes 1 big oven tray, serves
4–6

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

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 everything that I love, and it goes well with so many dishes in this book.

Ingredients

For the flatbread

140 g (5 oz / 1 cup) chickpea (gram) flour
140

Side dish
Vegan
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper).

Flatbread

In a bowl combine all the bread ingredients and set aside.

Ingredients

For the flatbread

Method

Flatbread

Caramelised