Recipe: Gluten Free Chickpea Flatbread

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

  • Servings: 4–6
  • Difficulty: easy
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    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


  1. Preheat the oven to 200ºC (400ºF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper).
  2. 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.
  3. Add the sweet paprika along with the dates, give it a stir and set aside.
  4. 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.
  5. Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray.
  6. Make sure the mixture is spread out evenly with a spatula.
  7. Sprinkle the chickpeas evenly over the top along with dollops of the caramelized onions.
  8. Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.
  9. 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.
  10. 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

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