Healthy Kelsi shares her foodie’s dream trip with exotic plant-based recipes.
We ate so many flatbreads in Egypt — a lot of them served with chickpeas or hummus. Once we returned home I had this idea to combine spiced chickpeas, caramelised onion and flatbread and the outcome was pure heaven.
Serves 4 / 45 minutes
Ingredients
Bread
2 ½ cups plain or gluten-free flour
1 cup lukewarm water
½ tsp baking soda
½ tsp salt
Topping
2 Tbsp olive oil
1 red onion, thinly sliced
1 Tbsp maple syrup
200g can chickpeas, drained and washed
1 tsp paprika
1 tsp garlic powder
1 Tbsp dried mixed herbs
Salt
Method
Preheat the oven to 200°C and line a baking tray with baking paper.
In a bowl combine all the bread ingredients, mix well and set aside.
Heat the oil over a medium heat. Add the onion and cook for around 10 minutes until soft. Add in the maple syrup and cook for a further 2–3 minutes. Set aside.
In a bowl combine the chickpeas, paprika and garlic powder. Toss to coat.
Pour the bread mixture onto the baking tray and use your wet fingers to spread out into one large flatbread.
Top with the spiced chickpeas, caramelised onion, dried mixed herbs and a little salt.
Bake in the middle of the oven for 20 minutes, then move to the top of the oven for 5 minutes so the chickpeas can brown slightly.
Remove from the oven and slice into pieces.
This is an edited extract from Healthy Kelsi Travel Kitchen by Kelsi Boocock, published by David Bateman Ltd, $50, distributed by Bateman Books.
