This recipe is really easy and super tasty, the spicy roast chickpeas literally just need coating in some spices and popping in the oven for 20-25 minutes until they are delicious and crispy.
SERVES 2
Equipment needed: baking tray, wooden spoon, oven, large saucepan, sieve, hand blender, mixing bowl, small frying pan
Total Time: 40minutes
Ingredients:
Spicy roast chickpeas –
- 1 can organic chickpeas
- 1 tbsp olive oil
- 1/2 tsp chilli flakes
- 1/2 tsp ground coriander
- 1/2 turmeric
- Sea salt
- Back pepper
Cauliflower Mash –
- 1/2 large cauliflower
- Sea salt
- Black pepper
- 1 tbsp vegan veg stock
- Big handful coriander
- 2 tbsp coconut milk
- Squeeze lemon juice
Coconut Buckwheat flatbread –
- 1 tbsp. organic coconut oil – I used coconut merchant
- 1 cup buckwheat flour
- 1/3 organic dissected coconut – I used coconut merchant
- 1 cup water
- Sea salt
- Black pepper
Method:
- Add the chickpeas, spices and olive oil to a baking tray and stir to coat the chickpeas. Pop in the oven on medium heat for 20-25 minutes until the chickpeas are slightly crispy. Remove from the oven and set aside.
- To make the cauliflower mash add the cauliflower to a large saucepan and cover with boiling after. Add the salt pepper and veg stock to the pan. Simmer to 10-15 minutes until the cauliflower is tender. Drain and return to the pan. Blitz with a hand blender until the cauliflower is mashed then add in the coriander and blitz again. Add the coconut milk and lemon juice to the pan and stir.
- To make the buckwheat coconut flatbreads add all the ingredients to a bowl and mix to combine. Add the coconut oil to a small frying pan and then add half the mix. Allow to cook for a couple of minutes until the pancake bubbles and it comes away easily to flip. Flip and cook on the other side for a minute or so. Repeat with the rest of the mix.
- Top the mash with the chickpeas to serve and scoop with the coconut flatbread.