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–+ servings

Middle Eastern Chickpea Aubergine Flatbreads

These chickpea aubergine flatbreads are prefect for a healthier 'fakeaway'. A Middle Eastern & Indian fusion - they taste amazing and are so easy to make. Served with a simple homemade Baba Ganoush.
5 from 4 votes
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Course Main Course, Side Dish, Snack
Cuisine Indian, middle eastern
Servings 5
Calories 260 kcal

Ingredients
 
 

For the base*

  • 220g plain flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp fast action dried yeast
  • 1.5 tbsp olive oil
  • 60ml almond milk slightly warmed**
  • 60ml warm water

For the topping

  • 1 tbsp olive oil
  • 1/2 onion finely sliced
  • 1x (400g) can chickpeas drained and rinsed
  • 1/2 large aubergine finely sliced
  • 2 garlic cloves crushed
  • 3 tbsp lemon juice
  • 1 tbsp mild curry powder
  • 1/2 tsp chilli powder
  • 3 tbsp Geeta's pomegranate & mango chutney or chutney of choice
  • Salt & pepper to taste

Garnish

  • Pomegranate seeds
  • Fresh coriander
  • Toasted pine nuts Omit for a nut-free version

Instructions
 

  • Mix the flour, salt, sugar and yeast in a large bowl, then add the oil, warm milk and water.
  • Bring the dough together, then kneed for a few minutes. Add more flour if the dough is too wet or more water if it’s too dry. You want a dough that’s not dry or too sticky.
  • Cover the bowl with a couple of tea towels, then leave to rise in a warm place (like the oven) for 1-2 hours. The dough should be double in size.
  • In the meantime prepare the topping – heat 1 tbsp of olive oil in a large frying pan and sauté the onions for 5 minutes.
  • Add the chickpeas, aubergine, garlic, spices and lemon juice. Cover and cook on a medium heat for around 10 minutes until the aubergine has softened.
  • Take off the heat and mix in chutney. Season to taste with salt and pepper.
  • Punch the dough down and divide the dough into 5 equal balls. Roll each one into a circle, then transfer onto a baking sheet lined with baking paper.
  • Spread the topping mixture over the flatbreads and bake in a preheated oven at 220C/200C fan/428F for 10 minutes.
  • Garnish with a sprinkle of pomegranate seeds, toasted pine nuts and fresh coriander.

Notes

* You can use shop bought pitta bread instead for ease and speed. You'll need to reduce the cook time to 5 minutes or the bases will overcook.
** Warm the milk for a few seconds in the microwave, this will help the dough rise by activating the yeast. Make sure it’s warm though and not too hot or the yeast will die.

Nutrition

Calories: 260kcalCarbohydrates: 41gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 261mgPotassium: 229mgFiber: 4gSugar: 3gVitamin A: 84IUVitamin C: 6mgCalcium: 39mgIron: 3mg
Keyword chickpeas, flatbreads, vegan main meals, vegan recipes, vegetarian
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