Cumin Chickpea Flatbreads Recipes

EASY FLATBREAD

Steps:

• Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
• Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD

Steps:

• Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
• Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
• Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
• Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
• Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
• Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE

Steps:

• Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.
• Heat 2 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat skillet. Transfer to oven and bake flatbread until edges are golden brown, 8-10 minutes. Using a large spatula, transfer flatbread to a wire rack. Repeat with remaining batter.
• Meanwhile, cook tomatoes, garlic, 1/4 cup oil, and remaining 1/2 tsp. salt in a large skillet over medium-high heat, stirring occasionally, until tomatoes begin to burst, 4-5 minutes. Stir in chickpeas, oregano, vinegar, and paprika (if using). Reduce heat to medium and continue to cook, stirring often, until tomatoes have burst more into a fully formed sauce, 3-4 minutes. Remove from heat and stir in butter.
• Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.

BBQ CHICKPEA & CAULIFLOWER FLATBREADS WITH AVOCADO MASH

Steps:

• Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. .
• On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 30 minutes along with Chickpea "Nuts.".
• Toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
• Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.

CUMIN CHICKPEA FLATBREADS

Steps:

• Mince the garlic clove and combine the yogurt, garlic, cilantro, salt and pepper in a bowl; set aside.
• Slice the chili pepper in half. Remove the seeds with the back of a knife then very finely dice the flesh. Halve the tomatoes.
• Heat the olive oil in a frying pan. Add the chili, tomatoes, cumin and turmeric. Stir to coat. Add the chickpeas and cook for a few minutes until warmed through, then crush the chickpeas with a spoon or a fork.
• Add the lime juice and stir well. Warm the flatbreads and spoon the chickpeas over, then top with the yoghurt mixture and fold up.