Roast Broccoli, Chickpea and Feta Flatbreads (Vegetarian)
This super simple recipe jazzes up shop-bought tortillas and humble store-cupboard ingredients for a delicious and healthy meal that you will want to make time and time again...
The tortillas themselves crisp up in the oven providing the perfect crunchy base to hold all of the tasty toppings. I blended together chickpeas, feta, tahini and lemon juice for a sort of hummus style sauce but you could switch this up for tomato puree if you wanted a more 'pizza-style' flatbread. I really recommend using tenderstem or purple sprouting broccoli, though, as it get nice and charred in the oven.
Some other optional extras - cumin seeds and fresh chilli (for a Middle Eastern feel); dried oregano and fresh basil (for Italian flair); or chorizo and paprika (for a taste of Spain).
Roast Broccoli, Chickpea and Feta Flatbreads (Vegetarian)
Serves 2
oil
100g tenderstem broccoli, cut into 2 inch pieces
400g tin chickpeas, rinsed and drained
100g feta
2 tsp tahini
1 lemon, juice only
2 tortillas
½ tsp cumin seeds (optional)
1 red chilli, seeded and finely chopped (optional)
sea salt and freshly ground black pepper
Preheat the oven to 220C/fan 200C/gas 7.
Bring a small pan of water to the boil with a big pinch of salt and blanch the broccoli for 1 minute. Drain then rinse with cold water to stop the cooking.
Tip 3/4 of the drained chickpeas into a food processor with half the feta, all of the tahini and the lemon juice and pulse to a chunky paste – or just mash with a masher in a bowl - then season well with salt and pepper.
Lay the tortillas on baking sheets lined with baking paper. Spread over the mashed chickpea mixture evenly - I find the back of a spoon or spatula works well. Arrange the broccoli pieces on top, scatter over the remaining chickpeas, crumble over the remaining feta, and sprinkle over the cumin seeds and chilli.
Drizzle with a little oil, season with salt and pepper and roast in the preheated oven for 10-15 minutes until the base is crisp and the broccoli charred. Serve as a whole or cut into slices - best eaten with your hands!
The tortillas themselves crisp up in the oven providing the perfect crunchy base to hold all of the tasty toppings. I blended together chickpeas, feta, tahini and lemon juice for a sort of hummus style sauce but you could switch this up for tomato puree if you wanted a more 'pizza-style' flatbread. I really recommend using tenderstem or purple sprouting broccoli, though, as it get nice and charred in the oven.
Some other optional extras - cumin seeds and fresh chilli (for a Middle Eastern feel); dried oregano and fresh basil (for Italian flair); or chorizo and paprika (for a taste of Spain).
Roast Broccoli, Chickpea and Feta Flatbreads (Vegetarian)
Serves 2
oil
100g tenderstem broccoli, cut into 2 inch pieces
400g tin chickpeas, rinsed and drained
100g feta
2 tsp tahini
1 lemon, juice only
2 tortillas
½ tsp cumin seeds (optional)
1 red chilli, seeded and finely chopped (optional)
sea salt and freshly ground black pepper
Preheat the oven to 220C/fan 200C/gas 7.
Bring a small pan of water to the boil with a big pinch of salt and blanch the broccoli for 1 minute. Drain then rinse with cold water to stop the cooking.
Tip 3/4 of the drained chickpeas into a food processor with half the feta, all of the tahini and the lemon juice and pulse to a chunky paste – or just mash with a masher in a bowl - then season well with salt and pepper.
Lay the tortillas on baking sheets lined with baking paper. Spread over the mashed chickpea mixture evenly - I find the back of a spoon or spatula works well. Arrange the broccoli pieces on top, scatter over the remaining chickpeas, crumble over the remaining feta, and sprinkle over the cumin seeds and chilli.
Drizzle with a little oil, season with salt and pepper and roast in the preheated oven for 10-15 minutes until the base is crisp and the broccoli charred. Serve as a whole or cut into slices - best eaten with your hands!
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