This recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower is my contribution to the Faithful to Nature #faithfulfood Organic Recipe Challenge.
The brief was to create a seasonal, vegetarian and organic family meal using only fresh organic produce and pantry products from the Faithful to Nature online store. I loved the idea of the challenge so there was no question that I would want to take part and decided that I would want to challenge myself in the process and work with a product or products I have not used before.
I liked the idea of a sharing style family meal that is not only summery, healthy and delicious but where each person can create his or her own meal and the flatbread idea came from that. I decided to make the flatbread with a flour I have never used and the spelt flour caught my eye. From there I just played with various ideas as toppings. I thought the combination of chickpeas and cauliflower would be delicious (and filling) and spiced it with a garam masala I ordered from the online store.
Food is not just about taste but also about colour and texture and the coleslaw adds a pop of colour and as well as texture to the meal. I made a quick dressing with some organic yoghurt, fresh garlic, tahini, lime juice and maple syrup for just a bit of sweetness to compliment the spiced cauliflower and chickpeas. Tahini is an absolute must to any coleslaw dressing from now on – it really works for me.
I think all these elements work really well together. The flatbread has a wholewheat texture and taste with a great nutty flavour. If you want to add a bit more heat to the roasted cauliflower and chickpeas add a good pinch of dried chilli flakes. Use a mix of red and green cabbage for the slaw and a good squeeze of lime lifts the flavours beautifully. I added some more heat serving it with home pickled jalapenos chillies.
Spelt flour is a whole grain non wheat flour. The grain has been cultivated for centuries and have quite a nutty flavour and wholegrain appearance. The gluten in spelt breaks down easily and care should be taken not to overmix the dough for the flatbreads and be sure to let the dough rest. And use lots of flour on the surface when rolling and don’t roll them out too thin – about 15 – 18cm diameter is just fine – they will tear easily if too thin.
Enjoy!
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Ingredients
- SLAW WITH TAHINI YOGHURT DRESSING:
- DRESSING:
- 1 cup organic natural yogurt
- 2 tbsp tahini paste
- Juice of 1 lime
- 1 tbsp maple syrup
- 1 clove garlic, crushed
- Salt and pepper to season
- SLAW:
- 1 medium sized red cabbage (or mix of red and green), thinly sliced
- 2 medium carrots, grated
- 1 small red onion, thinly sliced
- SPICED ROASTED CAULIFLOWER AND CHICKPEAS:
- 2 tbsp Garam Masala
- 1 tbsp smoked paprika
- ½ tsp chilli flakes
- Salt and black pepper to season
- 1 medium head of cauliflower
- 2 cups of cooked chickpeas
- melted coconut oil for drizzling
- SPELT FLATBREADS(makes about 8) :
- 200g spelt flour
- ¼ tsp salt
- 1 tbsp melted coconut oil
- 120ml water
Instructions
- While the dough rests make the slaw
- Then roast the veggies and while they roast, roll and cook the flatbreads
- SPELT FLATBREADS:
- Place the spelt flour into a mixing bowl with the sea salt and mix to combine.
- Make a well in the center of the flour and using a fork stir in the oil and water
- Keep mixing with a fork until the ingredients have come together in a soft dough
- If very sticky add another tablespoon or so of flour
- Knead briefly for a minute or so, cover and let it rest for 20 minutes
- Divide the dough into 8 equal pieces, cover and work with one flatbread at a time
- Roll a piece of dough into a ball and gently roll out to a 15 - 18cm disk in diameter on a well floured surface.
- Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another minutes
- Repeat with the remaining pieces of dough
- Use 2 pans to cook 2 flatbreads at a time to speed up the process
- SLAW WITH TAHINI YOGHURT DRESSING:
- DRESSING:
- Place all the dressing ingredients in a bowl and mix well
- Spoon half the dressing out and reserve
- Add the vegetables to the dressing in the bowl and toss together until well coated
- Place the slaw and reserved dressing in the fridge until serving
- SPICED ROASTED CAULIFLOWER AND CHICKPEAS:
- Pre-heat oven to 200 degrees C
- Place the spice mix ingredients in a bowl and mix together
- Separate all of the cauliflower florets into bite size pieces
- Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix
- Use your hands to toss everything together until well coated
- Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked
- TO SERVE
- sliced jalapenos, if desired
- sesame seeds
- lime wedges
- Top each flatbread with the spiced veggies
- Top with some slaw and add a spoon or two of the reserved dressing
- Top with some jalapenos, sesame seeds and a squeeze of lime juice
Tandy | Lavender and Lime
Oct 3, 2016
These look so good. I love using spelt and this is another way for me to make use of this flour 🙂
heinstirred
Oct 3, 2016
Thank you so much Tandy.
Teresa
Oct 3, 2016
Gorgeous!! I also used spelt flour for the first time recently and was really impressed with the results. Really well done Hein!
heinstirred
Oct 3, 2016
Thank you so much Teresa! And I loved the tart you made.
Di @ Bibbyskitchen
Oct 4, 2016
Everything I love about happy food, right there. Beautifully styled as always.
heinstirred
Oct 4, 2016
Just love hearing that Di! x
Odette Delport
Feb 7, 2018
Will surely be giving this recipe a go… I’m salivating
heinstirred
Feb 7, 2018
Great! Let me know what you thought Odette
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