VEGAN SQUASH AND CHICKPEA FLATBREAD WITH TOMATO RELISH

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.

 I loved it. It’s a super thin chickpea flatbread, frequently seasoned with fresh rosemary that is magically simple but ever so flavorful.

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.

Chickpea Flatbread with Squash {GF, Vegan} Recipe 
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.



Ingredients

• 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

For the tomato relish:

• 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

Instructions

1. In a bowl combine chickpea flour, water and olive oil. Whisk until smooth. Cover and let sit 4 hours - overnight.
2. Preheat oven to 425 degrees F.
3. To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.
4. Lightly oil a large round cast iron pan and pour the mixture into the pan.
5. Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.
6. Cut into 8 slices.
7. For the tomato relish:
8. 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.
9. Serve flatbread topped with tomato pepper relish, fresh parsley and avocado.

Recipe Adapted : VEGAN SQUASH AND CHICKPEA FLATBREAD WITH TOMATO RELISH {GLUTEN-FREE} @avocadopesto

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