I love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her.

 

Ingredients

For the flatbreads

40ml olive oil 

60g coconut flour

15g powdered psyllium husk

1 tea spoon baking powder

½ tea spoon salt

250ml boiling water

 

For the chickpea stew

1 tbls rapeseed oil

1 can chickpeas drained and rinsed

1 medium onion chopped

4 cloves garlic crushed

2 tbsp fresh grated ginger 

2 tsp ground ginger

1 can coconut milk

200g kale or spinach chopped

1 red pepper chopped

12 sundried tomatoes

Juice of 1 lemon

1/2 tsp salt

100-200ml Oatly (or other plant based milk if required)

Coconut flour flat breads – see recipe here or baked sweet potato, cooked rice or quinoa.

 

Directions

Prepare coconut flour flatbreads and set side to cook later or cook sweet potato, quinoa, or brown rice as desired.

 

For the flatbreads

In a bowl whisk the flour, psyllium husk, baking powder, and salt together. I use a balloon whisk. Trickle on the olive oil and mix to a buttery paste.

Slowly pour on 250ml boiling water, stirring the mixture with a spoon (or balloon whisk) as you do so. Keep stirring until you end up with a smooth, stretchy dough.

Divide the dough into 6 small balls. One at a time roll them between baking parchment and set aside.

 

For the stew

Saute the onion, garlic and fresh ginger on medium heat until the onion is translucent and the whole kitchen is fragrant!

Add drained and rinsed chickpeas, coconut milk, red pepper, sundried tomatoes, juice of the lemon, ground ginger, and salt.

Bring mixture to a simmer and cook for 10 minutes until flavours have developed and chickpeas are softened.

If the stew seems very dry add plant based milk as necessary.

Add kale or spinach and wilt into sauce. Cook for 5 minutes until soft.

Once done, cook the coconut flat breads.

Cook the flatbreads

Heat a non stick frying pan over a high heat. Cook the flatbreads one at a time for about a minute on each side. The dough will rise and become light and tasty flatbread. Serve immediately.

Pour over sweet potato, brown rice, or quinoa and enjoy!

/blog/sundried-tomato-and-coconut-chickpea-stew Sundried Tomato and Coconut Chickpea Stew I love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni ... https://res.cloudinary.com/dwbprcb03f/image/upload/v1618221767/ali-hutchinson.co.uk/coconut_chickea_stew_istock-641221812.jpg

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