Introduction
I love this recipe. It is an absolute powerhouse, for a number of reasons. Firstly, it uses just a few ingredients, it’s really simple to make, but it really does feel like a proper hearty meal. Secondly, it’s a really balanced meal in terms of nutrition, packing a decent chunk of protein, a good source of carbohydrates, healthy fats and loads of fruit and veg. Finally, this dish is so versatile. Its great in the summer when you want something light and picky, but it’s also oddly one of those dishes that works really well in winter too, because it’s feels like a proper belly hug. Its also great to have as a solo dinner, or it even works well as a party piece if you are having guests over! Give it a go, its a gem! This will serve 2-3 people.
Ingredients
Veg
- 2 – 3 Carrots (alternatively you could use sweet potato or butternut squash)
- 200g Cherry Tomatoes
- A Tin of Chickpeas
- A Handful of Raisins
- Teaspoon of Honey
- Tablespoon of Soy Sauce
- Pinch of Salt & Pepper
- 6 – 8 Pre-made Falafel (optional)
Flatbreads
- 8 Heaped Tablespoons of Self Raising Flour
- 4 Heaped Tablespoons of Yogurt of Choice (Preferably a good quality, high protein option. A vegan option also works)
- 1 Heaped Teaspoon of Hummus
To Serve
Yogurt, Hummus & Za’atar/Dukkah
Steps
1. Get your oven on full whack, as high as it can go.
2. Drain and rinse the chickpeas with cold water. Chop your carrots into small pieces (make them a similar size to the chickpeas). Add them both to the roasting tray along with the cherry tomatoes. Add good teaspoon of oil here and a god pinch of salt and mix everything well. Get this in the oven for roughly 25 minutes or until you start to see the tomatoes and carrots get just a little charred and blackened on the outside.
3. While thats in the oven, make the flatbreads. In a large bowel add the 4 tablespoons of yogurt along with the good teaspoon of hummus and mix well until combined. Now add the 8 tablespoons of flours and again, mix well until all combined. I tend to also add a tablespoon of water here but judge if your mixture needs it. You want the mixture just ever so slightly sticky. It shouldn’t feel sloppy, but it should be nice and loose and stick to your hand ever so slightly. From here, get your pan on a high heat (4/5 heat) with a tiny spray/drizzle of oil.
4. From here, you are going to roll out the flatbreads, so get a rolling pin (if you don’t have one, use a wine bottle or even a can of beer). Rub a bit of flour on the rolling pin (just a dash) and another little bit to the surface you are going to roll on. Take the dough and spilt it into 4 balls. Take each of the balls and roll them out as flat and as thin as you can. Once one is ready, add it to the hot pan. You want to give it about a minute before you flip it, but just keep an eye on it, like you would a pancake. You are looking for it to have a nice leopard print effect, than being cooked evenly. Do this for all of the flatbreads.
5. Keep an eye on the veg while you are doing this. When you start to see the veg char, add the honey and soy along with the falafel if you are using them. Get this back in the oven for another 5 minutes (all you are doing here is letting the veg soak of the 2 condiments and letting the falafel warm up).
6. It should now be time to serve up. Get a bowl or flat and add 2 good tablespoons of yogurt and a good teaspoon of hummus and ripple these two together. Get the veg out of the oven and place it over the yogurt. Here, you can add a sprinkle of Za’atar/Dukkah just to pimp it out a little. Serve up with the flatbread and get involved.
