Indian Spiced Chickpea Flatbread

If you want to add more Indian recipes to your recipe box, Indian Spiced Chickpea Flatbread might be a recipe you should try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs 97 cents per serving. One portion of this dish contains approximately 14g of protein, 25g of fat, and a total of 438 calories. This recipe from Cookin Canuck has 64 fans. A few people really liked this side dish. If you have salt, garlic clove, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. Overall, this recipe earns an outstanding spoonacular score of 91%. Users who liked this recipe also liked Indian-Spiced Chicken Flatbread, Indian Spiced Chickpea Wraps, and Indian Spiced Chickpea Gravy (Chole).

Servings: 2

Preparation duration: 125 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.Preheat the broiler, with the rack set 7 to 8 inches from the element.Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.Pour in half of the batter and immediately swirl to coat the bottom of the pan.Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.

 

Step by step:

1. In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.Preheat the broiler, with the rack set 7 to 8 inches from the element.

2. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.

3. Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes.

4. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.

5. Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven.

6. Pour in 1 tablespoon olive oil and swirl to coat the pan.

7. Pour in half of the batter and immediately swirl to coat the bottom of the pan.

8. Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.

Nutrition Information:

covered percent of daily need