This is the result of creating a bread that contains it all: crunch, sweetness and spiciness all married together, and it’s gluten free too. It’s a typical over-the-top dish that incorporates everything that I love, and it goes well with so many dishes in my cookbook.
Makes 1 big oven tray
- For the flatbread
- 140 g (5 oz / 1 cup) chickpea (gram) flour
- 140 g (5 oz / 1 cup) Gluten-free Flour Mix (see page 146 of Happy Food)
- 500 ml (17 fl oz / 2 cups) water
- pinch of pink Himalayan salt
- 1 tablespoon bicarbonate of soda (baking soda)
- black sesame seeds For the caramelised onions
- 2–3 tablespoons olive oil
- 1 yellow onion, sliced
- 1/2 teaspoon sweet paprika
- 2–3 medjool dates, stoned (pitted) and torn or finely chopped For the marinated chickpeas
- 400 g (14 oz) tin chickpeas, drained
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red chilli flakes (red pepper flakes)
- pinch of pink Himalayan salt To serve
- coriander (cilantro) and mint, chopped
- Preheat the oven to 200ºC (400ºF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper).
- Flatbread In a bowl combine all the bread ingredients and set aside. Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft.
- Add the sweet paprika along with the dates, give it a stir and set aside.
- Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside.
- Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray.
- Make sure the mixture is spread out evenly with a spatula.
- Sprinkle the chickpeas evenly over the top along with dollops of the caramelized onions.
- Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.
- Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.
- Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with any of the dips and sides in this chapter and sprinkled with chopped herbs