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Ingredients
Chickpea Flatbread
- 280 g dried chickpeas
- 200 g water
- 50 g olive oil, plus extra for greasing
- ½ tsp fine sea salt
- 1 tsp baking powder
- 1 Tbsp sesame seeds
Curried Vegetable Dip
- 30 g olive oil
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp curry powder
- 1 tsp garlic powder
- 100 g aubergine, diced (1 cm)
- 100 g courgettes, diced (1 cm)
- 80 g tinned chopped tomatoes
- ½ tsp fine sea salt
- 1 Tbsp fresh coriander leaves, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 2011 kJ / 480 kcal
- Protein
- 15 g
- Carbohydrates
- 35 g
- Fat
- 29 g
- Fibre
- 12.3 g
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