Homemade flatbreads with chilli chickpea and crunchy kale chips (GF)

I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!

The

(makes 4):

1.5 cups besan/ chickpea flour

1 TBSP tapioca flour

1.5 cups filtered water

Pinch of salt

1 TSPN cumin seeds

Mix everything together to make a thin batter. Let this sit for about an hour. Preheat a large pan to moderate heat and coat the base lightly with coconut oil (prevents it sticking). Use a 1/2 cup measuring cup to pour batter into the pan, ensuring it is evenly distributed. Flip when bubbles appear on the base of the flatbread and repeat.

NOTES:

❀ Chickpeas can be easily replaced by other beans or lentils.

❀ Leftovers can be frozen and reheat well.

❀ Chickpea flour can be substituted with ground lentils.

“That which does not kill us makes us stronger.” ― Friedrich Nietzsche.

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