Ingredients
Scale
For the chickpea flatbread
- 100 g chickpea flour
- 300 ml water
- 1/2 tsp thyme
- salt, pepper
For the garlicky spinach
- 500 g fresh spinach
- 2 cloves of garlic, minced
- 3 tbsp plant milk
- 1 tbsp olive oil (optional)
- pinch of nutmeg
- salt, pepper
Instructions
Chickpea flatbread
- In a large bowl whisk together chickpea flour, water, thyme, salt and pepper. Let rest for 30 minutes.
- Preheat oven to 230°C/440ºF. Grease a 20×30 cm/8×12 inch baking dish (or use a silicon one) and pour the batter into the dish (it should be 5 mm/0.25 inch thick). Bake for 20 minutes or until golden-brown.
Spinach
- Meanwhile heat a large pan over medium heat. Add spinach, olive oil or 1-2 tablespoons of water, and cook for 4-5 minutes. Add garlic and season with nutmeg, salt and pepper. Cook on for 5 minutes, then add milk. Mix well and cook for another 3 minutes.
- Serve immediately with chickpea flatbread. Enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast, Main
- Cuisine: Vegan