Chickpea flat bread with hummus, caramelised mushrooms and butter beans, roasted carrots, dehydrated orange and mixed herbs.
This fantastic plant-based recipe is a firm favourite of mine. A delicious combination of various different tasty elements really brings this dish together. It’s packed with flavour and goodness all rolled into one! What’s more, it’s a great gluten free dish that’s also fantastic for both vegetarians and vegans alike.
140g chickpea flour
2tbsp olive oil or garlic/ herb oil
1 spring fresh thyme or rosemary -picked and finely chopped
Cracked black pepper to taste
If you’d prefer, you can use hummus tapenades or red and green pesto as a base. Alternatively, you could even use Aivar, a tasty pepper-based condiment made from red bell peppers and oil.
Pour the chickpea flour into a large bowl
Gradually add the water, continually whisking all the time to remove any lumps. The consistency should be like a smooth batter.
If you prefer, use a food processor to make it easier to mix
Cover the mixture and let it sit for at least 1 hr before use
If you are short on time, the mixture can be made in advance
When you’re ready to make the dish, heat a drizzle of olive oil in a pancake pan on a moderate heat
Use a ladle to add the mixture into the pan
Alternatively, put the mixture into a preheated oven at 180 degrees. Simply grease an ovenproof frying pan with a little oil and add the mixture.
Next, stir the infused oil of choice and chosen herbs into the mixture and season to your likening
If cooking on the stove, cook until you see bubbles forming and then gently flip the bread.
If you decide to use the oven, bake for 25 minutes until the flatbread has set and it is crispy on the edges. A caramelised colour is a good tone to aim for
Once cooked, place on a board and build the dish as you wish
Hummus- either make your own or buy a decent shop bought version
Butter beans – drained with lemon, salt and pepper added to them
Sliced Portobello mushrooms- take 4 mushrooms and cook in a hot pan with olive oil, garlic, salt and pepper. Cook until caramelised.
Baby carrots- simply slice in half and roast with olive oil and honey
Dehydrated sliced oranges – ideal to make in advance - place on a baking tray lined with baking paper. Leave on 50 degrees in the oven to dry them out.
Pick your favourite fresh bunch of herbs and garish at the very end
If you are looking for delicious, plant based recipes, look no further! As a qualified food nutritionist and private chef, specialising in plant based foods, get in touch today to find out how I can help you.