CHICKPEA & BROCCOLI FLAT BREAD WITH BEETROOT PATÉ

'A healthy dinner alternative'
 

(4- 6 flat breads)

  • 1 big broccoli (300 g)
  • 1 cup chickpea flour
  • ½ cup buckwheat flour
  • 1 cup plant milk
  • 1 ½  cup natural water
  • 1 tbsp lemon juice
  • 1 tsp cumin powder
  • 1 knip fresh parsley leaves
  • A handful fresh basil leaves
  • Sea salt & black pepper
  • Coconut oil
  • Fresh salad leaves (to serve)

Beetroot Paté

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  • 2-3 beetroots  
  • 3 tbsp olive oil
  • ½ cup soaked sunflower seeds (soak for at least 4 hours)
  • ½ lemon (juice)
  • A handful fresh basil leaves
  • Sea salt & black pepper

Flat bread: Place the broccoli into a food processor and grind it. Place the grinded broccoli, flours, milk, water and lemon into a big mixing bowl. Mix together by using a stick mixer. Chop  the fresh herb leaves finely and add it to the mix together with the cumin, salt and pepper. Combine all the ingredients with a spoon. Heat a saucepan with one or two spoons of coconut oil (depending of the size of the saucepan), pour some flat bread mix and fry it in medium heat for about one minute each side. Remove and place them on a baking paper sheet.

Beetroot Paté: Preheat the oven to 200°C. Peel and cut the beets in small pieces. Place the beets on a baking sheet and drizzle  them with some spoons of olive oil. Roast for approx. 20-25 minutes until they soften, then remove and let them cool. Put the soaked sunflower seeds (without any water and rinsed previously) into a food processor and blend until you get small chunky pieces. Add the roasted beets into the food processor (you can also use a blender), together with the lemon juice, fresh basil leaves, salt and pepper and mix in high speed until smooth.

*Serve the flat breads with some beetroot paté and fresh salad leaves.