Slow Cooked Chickpeas with Winter Veg and Yoghurt Flatbreads
Serves 8 • Prep 20 mins • Cooking 2 hours 30 mins
What you’ll need
2 small brown onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, chopped
1 swede, chopped
5 cloves garlic, finely chopped
1 small butternut pumpkin, skin removed, cut into cubes
1 tablespoon olive oil
1 teaspoon paprika
250 mL white wine
400 g tomatoes diced canned
1 L chicken stock
800 g canned chickpeas, rinsed and drained
3 sprigs rosemary
2 bay leaves
For the flatbread
400 g The Healthy Baker Self Raising Flour
400 g Greek style yogurt
1 sprig rosemary, leaves finely chopped
Preheat oven to 170 degrees Celsius.
Heat a tablespoon of olive oil in a large casserole dish (one that has a lid and can be used on the stove and in the oven). Add the onion, carrot, celery, parsnip, swede and garlic and cook for about 10 minutes stirring often until the vegetables have softened a little.
Add the paprika and mix so all the vegetables are evenly coated.
Add the wine, and allow to simmer for a couple of minutes.
Then add the stock, tomatoes, pumpkin and chickpeas and stir to combine.
Cover and transfer to the oven. Cook for two hours.
When the chickpeas and vegetables have been cooking for about an hour and a half, begin making the flatbreads.
Using your hands, mix the flour, yoghurt and rosemary together in a large bowl. Once it forms a ball tip onto a floured bench and briefly knead. Place back into the bowl, cover and allow the dough to rest for 15-20 minutes.
Divide the dough into eight pieces and using a rolling pin, roll each piece out into a large thin circle, about 20 cm.
Heat a large non stick fry pan over medium heat, then fry each flatbread individually for about 2-3 minutes per side. You will see the flatbreads puff up a little and they will be nicely charred and golden once cooked.
Once the chickpeas and vegetables have been cooking for 2 hours, remove the lid and return to the oven for another 30 minutes.
If your flatbreads are ready before the chickpeas, stack them up and cover them in foil and place in the oven to keep warm.
Once the chickpeas and vegetables are ready, remove the bay leaves and rosemary sprigs. Serve with the flatbreads, and a few extra rosemary leaves if desired.