Roasted Chickpea Flatbread

besan flour gluten free low amine low salicylate vegan

Roasted chickpea besan flatbread recipe

This tasty recipes uses ingredients from The Eczema Detox. The flatbreads are fantastic for lunches, an afternoon snack or dinner. If you would like a meat option, you can use free-range or organic chicken instead of chickpeas. 

Roasted chickpea besan flatbread recipe
INGREDIENTS

For the topping:

  • 1 can of organic chickpeas, drained and rinsed
  • 1 batch of homemade Sesame-Free Hummus (p. 132 in The Eczema Detox, or The Eczema Diet)
  • 1 cup of finely sliced red cabbage
  • 1 handful of sliced parsley or chives 
  • ½ teaspoon of quality sea salt (no anti-caking agent)
  • 1 teaspoon of garlic powder
  • 1 batch of homemade cashew cream - optional (see recipe here, but make it runnier)

For the wrap:
{This amount will make about 3 flatbreads, double the recipe to make more.}

  • ½ cup of chickpea flour (also known as besan flour)
  • ½ cup of tapioca flour
  • ½ cup of water or dairy free milk (such as rice milk)
  • ¾ teaspoon of GF baking powder
  • ½ teaspoon of quality salt (no anti-caking agent)

METHOD

Preheat the oven to 200°C (approx. 390°F).

Open 1 can (or 2 if making more) of chickpeas and drain, rinse and dry well, using a clean tea towel. {Note that canned chickpeas are low in FODMAPs, compared with freshly cooked chickpeas.} 

Once dry(ish), place the chickpeas on a lined tray with a tiny bit of rice bran oil (about a teaspoon) — just enough to lightly coat all the chickpeas, and pop into the oven until nicely roasted, for around ½ hour.

Meanwhile, place the chickpea flour, tapioca flour, baking powder, salt and liquid (water or milk) into a medium sized bowl and whisk together until well combined and no longer lumpy. You could also pop it into a blender or food processor if desired.  

Preheat a nonstick pan on medium heat and add a little rice bran oil (optional). Pour the mixture into the pan, almost like you are making a medium sized pancake, and tilt the pan around to make a medium sized, neat flatbread. Cook on each side until firm and golden. Remove from heat and place onto non stick paper then keep going with your flatbreads until all the batter is finished.

Check your chickpeas, move around if needed and continue cooking.

Finely slice your herbs.

When the chickpeas are roasted (the time will depend on whether you like them crispy or a little softer), remove them from the oven and coat well with garlic powder and a little sea salt.  

Place your flatbreads onto plates and spread with a generous layer of hummus, then add the chickpeas, cabbage and herbs and drizzle with cashew cream.

Serve immediately or pop them into the oven for about 5 minutes, until warm, as they are fantastic served warm.

NOTE: these flatbreads can also be frozen if you decide to make a big batch to use when whipping up a quick meal.

Thanks Katie Layland for designing this recipe {Katie works with me at the Eczema Life Clinic and is shown in the photo, below}. 


Older Post