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Kabuli Chickpea Flatbread

Know and love our wildly popular Flourist Kabuli Chickpeas already? We're excited to now offer them in freshly milled form, which means you can now enjoy everyone's favourite peas in your recipes calling for chickpea flour, also known as 'gram flour' or 'garbanzo bean flour' in grocery stores. Try this easy yet impressive chickpea flatbread recipe for your next dinner party, and try topping it with a range of dips and spreads ~ it goes great with everything. 

Kabuli Chickpea Flat Bread
2.5 cups (335g) Flourist Kabuli Chickpea Flour
3.5 cups fresh cold water
1 tsp salt & black pepper, or to taste
1/4 cup extra virgin olive oil

In a large mixing bowl, pour in the Flourist Kabuli Chickpea Flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired.

Let the mixture stand on the counter for 3 hours, or up to 8 hours. When ready to bake, heat the oven to 350 degrees. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom.

Once the oven is hot, whisk the batter until even and pour into the oiled pan, making a layer about 1/4 inch deep. Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

Serve with hummus (try our favourites here, here, and here), or for variation, this Broccoli Pesto. 

Broccoli Pesto
1 broccoli floret, washed and chopped (about 2 – 2.5 cups chopped)
1/3 cup pumpkin seeds
1 clove garlic (optional)
1 tsp salt
4 tbsp lemon juice
1 tsp lemon zest
2 tbsp olive oil
3/4 cup fresh parsley
1/4 cup fresh basil leaves

Start by putting up some water to boil in a small saucepan and steam the broccoli for 2-3 minutes until bright green and tender. Once cooked, remove the broccoli from the heat and set aside.

Roast the pumpkin seeds in a 350 degree oven for 2-3 minutes until turning brown and fragrant. Prepare the lemon juice, lemon zest, & fresh herbs and set aside.

Once the seeds are toasted, remove from the oven and add them directly to the blender warm with all of the prepared ingredients. The mixture might need some agitation with a spatula to get going. Blend on high until well mixed and bright green. Serve with fresh chickpea flatbread and avocado, tomato, and garnish with fresh herbs. 

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