Chickpea Flatbread with Sun-dried Tomatoes and Fresh Basil
Posted Jun 19 2013 11:05am
I tried this recipe for the first time this week and I was so awesomely surprised by how wonderfully easy and totally delicious it turned out, it’s such a winner! It tastes like a perfect mix of pizza and flat bread, nice and doughy yet still thin and ever so slightly chewy. Just so good. The basil leaves and sun-dried tomatoes give it the most incredible flavour, subtle and fresh, which means that it totally complements whatever you pair it with. I enjoyed it topped with a thick layer of homemade rocket and brazil nut pesto , cherry tomatoes and homegrown bean sprouts, which was just divine. It made for the perfect summer lunch alongside a salad made up of rocket leaves tossed with roasted butternut squash, raw zucchini slices, avocado, cherry tomatoes, almonds, bean sprouts, extra virgin olive oil and fresh lemon juice. I’ve also tried it with hummus and red pepper, little pieces torn up and dipped into soup and even spread with almond butter and dates – it seems to go with everything! It’s so healthy too, filled with an incredible amount of fibre and energy-boosting plant protein, and really easy – you just throw it in the oven and go!
Makes one flatbread, about 10 x 5 inches
- 2 cups of chickpea flour
- 2 cups of filtered water
- 1/2 a cup of fresh basil leaves
- a dozen sun-dried tomatoes
- 1 lemon
- 2 tablespoons of dried mixed herbs, I use mix herbs de provence, oregano and thyme
- salt and pepper
Pre-heat the oven to 190C. Then juice the lemon and place it’s juice with all of the other ingredients – except for the sun-dried tomatoes – into a food processor. Blend until smooth.
Pour the mixture into a baking tray either lined with baking paper or olive oil and bake for 25-30 minutes until the top is set and you can stick a knife through and pull it out clean.
Then serve and enjoy!