Chickpea Flatbread with Squash requires only 2 main ingredients and makes for a high protein delicious flatbread that can be topped with just about anything! Think simplified vegan pizza. Gluten-Free too. Perfect healthy dinner.
Chickpea flatbread originally was my farinata recipe.
The first time I tried farinata (a classic Italian chickpea crepe/pizza/flatbread) was when I was traveled in Italy with D and my parents. I loved it. It’s a super thin chickpea flatbread, frequently seasoned with fresh rosemary that is magically simple but ever so flavorful.
Naturally it become a frequent recipe that I made at home. It doesn’t even need that much livening up. Sure you can spread a thick layer of home made vegan basil pesto on top, but you don’t even have to. So when D and I were renting an apartment in Buenos Aires a few weeks ago and the local grocery store had bins full of all sorts of spices and chickpea flour I knew I was going to be making my all time favorite vegan chickpea flatbread. But I wanted to do more with it this time. Add a bit of a twist.
Butternut squash seemed like a perfect candidate. Using a box grater and the finest setting I shredded the butternut squash until it was just paper thin little wisps of squash and added that to the mix, along with some spices – paprika and herbs de provence.
I’ve gotten so used to cooking without spices in my travels, because I can’t exactly fit dozen of glass spice jars into my backpack, but when I see stores sell spices by weight and I can just get a few tablespoons, I go a bit overboard. I just can’t help myself. It’s like a kid in a candy store, except just me with spice bins. By the way herbs of provence is hands down my new favorite spice mix. So much flavor and such a great combination of spices. I was adding that to everything I was making in Buenos Aires (though I did somehow manage to keep it away from my chocolate oatmeal bowls), along with a sprinkle of paprika, and it was just magical.
In this recipe the chickpea flour gets mixed with water and olive oil and then that just sits and absorbs, for hours, or even better overnight. Then when you are ready for cooking add in the butternut squash and the spices. Bake at 425 degrees F in a preferably large cast iron pan that you have greased with additional olive oil.
And don’t do what I did – which is line the cast iron pan with aluminum foil, no greasing and pour the mixture in, to then have to unpeel the tin foil from half of my vegan squash and chickpea flatbread when cooked.
This was a nightmare. Remember when you were in middle school and it was popular to separate the aluminum from the gum wrappers and stick it everywhere? Or was that just me? I mean I have entire notebook covers covered in the aluminum that I unstuck from those Wrigley gum wrappers.
Well this was just like that. Except no fun at all. Unpeeling aluminum foil from your flatbread that you’re just dying to eat is miserable. I wouldn’t wish that experience on anybody.
So definitely don’t do what I did. Parchment paper should work magically here instead!
For serving if you want a bit more toppings for the vegan squash and chickpea flatbread you can prepare a stewed tomato relish with tomatoes, red peppers and paprika. Along with avocado this makes for a perfect topping for a full dinner meal. Or you could spread some vegan sundried tomato pesto on top, or any recipes with sun dried tomatoes, or find a great gluten free dip recipe for dipping. The topping and serving options are endless.
How to make chickpea flatbread with squash
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon herbs de provence
- 1 teaspoon salt
- 1 tablespoon chopped parsley
- 1 cup finely shredded butternut squash
- 1 - 2 large tomatoes chopped
- 1 red pepper chopped
- 1 tablespoon extra virgin olive oil
- salt/pepper to taste
- 1 tablespoon hot smoked paprika
- For serving:
- 1 avocado thinly sliced
- fresh parsley chopped
- In a bowl combine chickpea flour, water and olive oil. Whisk until smooth. Cover and let sit 4 hours - overnight.
- Preheat oven to 425 degrees F.
- To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.
- Lightly oil a large round cast iron pan and pour the mixture into the pan.
- Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.
- Cut into 8 slices.
- For the tomato relish:
- In a pan heat 1 tablespoon olive oil over high heat and add red peppers. Cook until lightly charred and add tomatoes, salt/pepper and 1 tablespoon smoked paprika. Cook until the mixture thickens and reduces.
- Serve flatbread topped with tomato pepper relish, fresh parsley and avocado.