There’s something about flatbreads that always leaves me wanting more of them! This vegan recipe combines the spices with the chickpeas really well and is definitely enough to keep you full throughout the evening – Adam
[ RECIPE ] Butternut Squash & Chickpea Flatbreads
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- ▪️1/2 Butternut Squash (cut into small chunks)
- ▪️1 teaspoon Coconut Oil
- ▪️Salt & Freshly Ground Pepper
- ▪️1 tablespoon Olive Oil
- ▪️1 Red Onion (sliced)
- ▪️1 Carrot (grated)
- ▪️1 Garlic Clove (finely chopped)
- ▪️200g Chickpeas (drained)
- ▪️1 teaspoon Smoked Paprika
- ▪️1 teaspoon Ground Coriander
- ▪️1 teaspoon Ground Cumin
- ▪️1/4 teaspoon Cayenne Pepper
- ▪️1 tablespoon Tomato Purée
- ▪️2 Thyme Sprigs
- ▪️Juice of ½ Lemon
- ▪️4 Flatbreads
SERVE WITH- ▪️Hummus
- ▪️80g Red Cabbage (finely sliced)
- ▪️Fresh Flat-leaf Parsley
Instructions
- Boil enough water to cover the butternut squash chunks then place them into a large saucepan. Once the water has boiled add it to the saucepan with the lid, and place on a medium-high heat for 15 minutes. Once the time is up, drain the contents and set-aside for now.
- Place a griddle pan on a high heat (it usually takes a while to fully heat up). Once hot enough add the coconut oil along with the butternut squash chunks and some seasoning. Cook each side evenly for 10 minutes.
- Meanwhile place a frying pan on a medium-high heat and add the olive oil. After a few minutes add the onion and grated carrot and fry for 5 minutes.
- Next add the garlic, chickpeas, spices and tomato purée to the same frying pan, stir well and cook for a further 5 minutes with some additional seasoning.
- Transfer the griddled butternut squash chunks to the frying pan and add the thyme and lemon juice. Turn the heat off but leave the pan on the hob. During this time heat the flatbreads.
- Spoon a large tablespoon of hummus onto the flatbread then add enough of the frying pan contents, red cabbage and a few parsley leaves. Fold over and enjoy!
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