Chickpea Flatbread and Curried Vegetable Dip

Chickpea Flatbread and Curried Vegetable Dip

3.8 28 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

Chickpea Flatbread

dried chickpeas
280 g
water
200 g
olive oil plus extra for greasing
50 g
fine sea salt
½ tsp
baking powder
1 tsp
sesame seeds
1 Tbsp

Curried Vegetable Dip

olive oil
30 g
coriander seeds
½ tsp
cumin seeds
½ tsp
curry powder
1 tsp
garlic powder
1 tsp
aubergine diced (1 cm)
100 g
courgettes diced (1 cm)
100 g
tinned chopped tomatoes
80 g
fine sea salt
½ tsp
fresh coriander leaf roughly chopped
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 15 g

Calories 2011 kJ / 480 kcal

Fat 29 g

Fiber 12.3 g

Carbohydrates 35 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Simple Ideas 201 Recipes
UK and Ireland

You might also like...

Popcorn and Buckwheat Bread

2 h

Fennel and Caraway Rye Crackers with Houmous

1 h 30min

Vegetable Oat Bake

1 h 15min

Vegan Chickpea and Almond Sandwich Filling

15min

Leftover Curry

1 h 10min

Chickpea Flatbread and Curried Vegetable Dip

50min

Buckwheat and Cacao Granola

2 h 35min

Puy Lentil Dip

45min

Sweet Potato Brownies

8 h 55min

Multi-seed Cocoa Bars

50min

Courgette Soup with Basil and Cashew

20min

Seeded Protein Crackers

30min