Recipe: Caramelised onion & chickpea flatbread
We ate so many flatbreads in Egypt – a lot of them served with chickpeas or hummus. Once we returned home I had this idea to combine spiced chickpeas, caramelised onion and flatbread, and the outcome was pure heaven.
Serves 4
Ingredients
2 ½ cups plain flour or gluten-free flour
1 ½ cups lukewarm water
½ tsp baking soda
½ tsp salt
Topping
2 tbsp olive oil
1 red onion, thinly sliced
1 tbsp maple syrup
200 g can chickpeas, drained and washed
1 tsp paprika
1 tsp garlic powder
1 tbsp dried mixed herbs
Salt
- Preheat the oven to 200°C and line a baking tray with baking paper.
- In a bowl combine all the bread ingredients, mix well and set aside.
- Heat the oil over a medium heat. Add the onion and cook for around 10 minutes until soft. Add in the maple syrup and cook for a further 2-3 minutes. Set aside.
- In a bowl combine the chickpeas, paprika and garlic powder. Toss to coat.
- Pour the bread mixture onto the baking tray and use your wet fingers to spread out into one large flatbread. Top with the spiced chickpeas, caramelised onion, dried mixed herbs and a little salt.
- Bake in the middle of the oven for 20 minutes, then move to the top of the oven for 5 minutes so the chickpeas can brown slightly.
- Remove from the oven and slice into pieces.
Images and text from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP $49.99, published by Bateman Books.
AS FEATURED IN ISSUE 65 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
