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Spiced Chickpea & Sweet Potato Flatbread with Herb-Infused Olive Oil
Discover a vegan flatbread with spiced chickpeas and sweet potato, perfect for clean eating. Try this herb-infused delight today!
Embrace the delightful fusion of flavors with our Spiced Chickpea & Sweet Potato Flatbread. This unique bread combines the earthiness of chickpeas, the sweetness of roasted sweet potatoes, and a fragrant herb-infused olive oil for a wholesome meal. Packed with plant-based protein and fiber, this flatbread supports your digestive health while keeping you satiated.
Our recipe is perfect for those seeking a nutritious and satisfying bread alternative. By incorporating chickpea flour, we boost the protein content and create a gluten-free option that doesn’t compromise on taste. The sweet potato not only adds a touch of natural sweetness but also provides a rich source of vitamins A and C, essential for a robust immune system. With each bite, you're indulging in a nutritious feast that’s as good for your body as it is for your taste buds.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
6
Calories
340 kcal
per serving
Cuisine
Mediterranean
Discover a vegan flatbread with spiced chickpeas and sweet potato, perfect for clean eating. Try this herb-infused delight today!
Ingredients
- • chickpea flour: 1 cup
- • sweet potato: 1 large, peeled and cubed
- • water: 3/4 cup
- • olive oil: 2 tablespoons
- • fresh rosemary: 1 tablespoon, chopped
- • fresh thyme: 1 tablespoon, chopped
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • baking powder: 1 teaspoon
- • lemon zest: 1 teaspoon
- • garlic: 2 cloves, minced
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the cubed sweet potatoes on it. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender and golden.
- 2 In a large mixing bowl, combine chickpea flour, baking powder, cumin, smoked paprika, salt, and black pepper. Slowly add water, stirring continuously until smooth. Let it rest for 10 minutes to thicken.
- 3 Remove the sweet potatoes from the oven and mash them slightly with a fork. Stir them into the chickpea batter along with the minced garlic and lemon zest.
- 4 Heat the remaining tablespoon of olive oil in a pan over medium heat. Stir in the rosemary and thyme, allowing them to infuse the oil with flavor for 2 minutes.
- 5 Reduce oven temperature to 375°F (190°C). Pour the chickpea and sweet potato mixture onto a parchment-lined baking tray, spreading it evenly. Drizzle the herb-infused oil over the top.
- 6 Bake in the oven for 20-25 minutes, or until the edges are golden and the center is firm. Let it cool slightly before slicing into wedges.
Serving Suggestions
- • This flatbread pairs beautifully with a light salad of arugula, cherry tomatoes, and cucumber, dressed simply with balsamic vinegar and extra virgin olive oil. For a complete meal, serve alongside a bowl of lentil soup or a hearty vegetable stew. To enhance the Mediterranean flavors, garnish with thinly sliced radishes and a sprinkle of fresh parsley. A glass of chilled herbal iced tea or lemon water makes a refreshing beverage choice to complement this wholesome dish.
Storage Tips
Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. To maintain its texture, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes before serving. Alternatively, freeze individual slices wrapped in parchment paper and stored in a zip-top bag for up to a month. Thaw overnight in the fridge and reheat as needed.
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