Chickpea Flatbread and Curried Vegetable Dip

Chickpea Flatbread and Curried Vegetable Dip

3.4 7 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

Chickpea Flatbread

dried chickpeas
280 g
water
200 g
olive oil plus extra for greasing
50 g
salt
½ tsp
baking powder
1 tsp
sesame seeds
1 Tbsp

Curried Vegetable Dip

olive oil
30 g
coriander seeds
½ tsp
cumin seeds
½ tsp
curry powder
1 tsp
garlic powder
1 tsp
aubergines cut in cubes (1 cm)
100 g
courgettes cut in cubes (1 cm)
100 g
tinned chopped tomatoes
80 g
salt
½ tsp
fresh coriander leaves roughly chopped
1 Tbsp

Nutrition per 1 portion

Calories 480 kcal / 2011 kJ

Protein 15 g

Fat 29 g

Carbohydrates 35 g

Fibre 12.3 g

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Also featured in

Tasty Flatbreads 10 Recipes
UK and Ireland

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