Legume lovin’

KEEP IT CHIC IN THE KITCHEN WITH THESE FLAVOUR-PACKED RECIPES FLATBREAD WITH CHICKPEA PESTO

INGREDIENTS

• ¼ tsp sumac, plus extra to serve

• Finely grated zest and juice of 1 lime

• 3 shallots, thinly sliced into rings (we used a mandoline)

• ¼ bunch mint, leaves picked

• ¼ bunch coriander, leaves picked

• 2 tbsp extra virgin olive oil

• Basil leaves, to serve CHICKPEA PESTO

• 2 cups (loosely packed) flatleaf parsley

• 50g roasted almonds, chopped

• 1 garlic clove, crushed

• Finely grated zest and juice of 1 lemon

• ½ cup (125ml) extra virgin olive oil

• 400g can chickpeas, rinsed, drained

FLATBREADS

• 480g self-raising flour, sifted

• 1 tsp caster sugar

• 320g Greek yoghurt

• Extra virgin olive oil, for brushing

METHOD

1 For the chickpea pesto, place parsley, almonds, garlic, zest, juice and oil in a food processor and whiz until smooth. Add ¾ of the chickpeas and pulse until roughly chopped. Transfer to a bowl and season.

2 For flatbreads, combine flour and sugar in a bowl with a pinch of salt flakes. Add yoghurt and use your hands to combine. Turn out onto a lightly floured surface and knead until smooth.

3 To make a salad, place sumac, lime zest and juice, shallot, herbs and oil in a small bowl. Season to taste and toss to combine. Set aside.

4 Halve dough and roll each out to an oval shape about 40cm x 17cm and 2mm thick, ensuring it fits in your chargrill pan. Brush both sides with olive oil and season.

5 Heat a chargrill pan or barbecue to high heat. Grill flatbread for 1-2 minutes on one side or until golden. Turn and cook for a further 1-2 minutes until golden and cooked. Top with the pesto and herb salad and scatter with extra sumac, remaining chickpeas and basil leaves to serve.