Chickpea Flatbread and Curried Vegetable Dip
TM5 TM6

Chickpea Flatbread and Curried Vegetable Dip

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

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