
Devices & Accessories
Chickpea Flatbread and Curried Vegetable Dip
Prep. 15 min
Total 50 min
4 portions
Ingredients
Chickpea Flatbread
-
dried chickpeas280 g
-
water200 g
-
olive oil plus extra for greasing50 g
-
salt½ tsp
-
baking powder1 tsp
-
sesame seeds1 Tbsp
Curried Vegetable Dip
-
olive oil30 g
-
coriander seeds½ tsp
-
cumin seeds½ tsp
-
curry powder1 tsp
-
garlic powder1 tsp
-
aubergines cut in cubes (1 cm)100 g
-
courgettes cut in cubes (1 cm)100 g
-
tinned chopped tomatoes80 g
-
salt½ tsp
-
fresh coriander leaves roughly chopped1 Tbsp
Nutrition per 1 portion
Calories
480 kcal /
2011 kJ
Protein
15 g
Fat
29 g
Carbohydrates
35 g
Fibre
12.3 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Tasty Flatbreads
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
Sweet Potato and Spinach Cakes
30 min
Cyndi's Gluten-Free Bread
1 h 40 min
Chickpea Flatbread and Curried Vegetable Dip
50 min
Indian Vegetable Curry
50 min
Chickpea Gratin
1 h
Broccoli and Oat Crumble with Vegan Cheese
1 h
Paleo Sandwich Bread
1 h 30 min
Gluten and Grain Free Bread Rolls
1 h 20 min
Buckwheat, Almond and Seed Bread
2 h
Broad Bean and Chickpea Falafels
50 min
Chick Pea Curry
35 min
Aubergine, Spinach & Lentil Curry
25 min