Chickpea Flatbread with Goat's Curd and Caramelised Onions
Chickpea Flatbread with Goat's Curd and Caramelised Onions
Enjoy this simple and healthy recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Griddled
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 2 tablespoons olive oil + extra for cooking
  • 1 cup chickpea flour (besan)
  • ½ cup cold water
  • Salt & pepper
  • 1 egg
  • Fresh rosemary, chopped finely
  • ¼ cup extra virgin olive oil
  • Topping:
  • 2 onions, cut finely
  • Drizzle pomegranate molasses
  • 1 tablespoon olive oil
  • Goats curd
  1. Add the flour to a large mixing bowl, start to whisk oil and then water into the flour gradually, once completely smooth, add rosemary and season to taste. Whisk in an additional 1 tbsp. olive oil until smooth.
  2. In a hot pan with a little olive oil, pour batter into pan. Cook on each side for 15-20 min or until lightly browned. Remove from pan. Repeat with the rest of the batter mixture.
  3. To make the caramelised onion, heat olive oil a frying pan over medium heat, add onions and sauté for 15-30mins, drizzle with pomegranate molasses during last 5 minutes, once sticky, take off the heat.
  4. Spread with goats curd on the flatbread and repeat, layering the flatbreads, and top with the caramelised onion.

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