Indian Spiced Chickpea Flatbread

If you want to add more Indian recipes to your recipe box, Indian Spiced Chickpea Flatbread might be a recipe you should try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs 97 cents per serving. One portion of this dish contains approximately 14g of protein, 25g of fat, and a total of 438 calories. This recipe from Cookin Canuck has 64 fans. A few people really liked this side dish. If you have salt, garlic clove, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. Overall, this recipe earns an outstanding spoonacular score of 91%. Users who liked this recipe also liked Indian-Spiced Chicken Flatbread, Indian Spiced Chickpea Wraps, and Indian Spiced Chickpea Gravy (Chole).

Servings: 2

Preparation duration: 125 minutes

Cooking duration: 10 minutes

 

Ingredients:

⅛ – ¼ tsp cayenne pepper

1 cup chickpea (garbanzo bean) flour

2 tbsp minced cilantro

3 tbsp + 2 tsp extra virgin olive oil, divided

1 garlic clove, minced

½ tsp ground coriander

½ tsp salt

1/3 cup diced tomato

¼ tsp turmeric

1 cup water

½ medium yellow onion, chopped

Equipment:

plastic wrap

broiler

whisk

bowl

frying pan

oven mitt

pot holder

oven

cutting board

Cooking instruction summary:

In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.Preheat the broiler, with the rack set 7 to 8 inches from the element.Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.Pour in half of the batter and immediately swirl to coat the bottom of the pan.Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.

 

Step by step:


1. In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.Preheat the broiler, with the rack set 7 to 8 inches from the element.

2. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.

3. Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes.

4. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.

5. Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven.

6. Pour in 1 tablespoon olive oil and swirl to coat the pan.

7. Pour in half of the batter and immediately swirl to coat the bottom of the pan.

8. Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.


Nutrition Information:

Quickview
438k Calories
14g Protein
25g Total Fat
39g Carbs
34% Health Score
Limit These
Calories
438k
22%

Fat
25g
39%

  Saturated Fat
3g
21%

Carbohydrates
39g
13%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
629mg
27%

Get Enough Of These
Protein
14g
28%

Folate
271µg
68%

Manganese
1mg
54%

Fiber
7g
30%

Copper
0.6mg
30%

Magnesium
108mg
27%

Vitamin E
3mg
25%

Vitamin B1
0.32mg
21%

Phosphorus
209mg
21%

Vitamin K
21µg
21%

Iron
3mg
19%

Vitamin B6
0.37mg
19%

Potassium
628mg
18%

Zinc
1mg
12%

Selenium
5µg
8%

Vitamin C
6mg
8%

Vitamin B3
1mg
6%

Vitamin A
285IU
6%

Vitamin B2
0.08mg
5%

Calcium
46mg
5%

Vitamin B5
0.43mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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