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1. To make chickpea flour batter stir together chickpea flour, turmeric, salt, garlic powder and water in a small bowl. Whisk together until blended completely making sure to eliminate all of the lumps. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.

2. Heat the olive oil in a large saute pan and add chopped swiss chard. Cook for a minute or two until the chard just begins to wilt. Season with salt. Remove from heat and set aside to cool.

3.Now, drain sun-dried tomatoes and chop them into small pieces. Add them to the chickpea flour batter. Add the shredded pumpkin, swiss chard and sesame seeds. Stir until it is all combined. Taste and adjust seasonings as needed.

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4. Preheat oven to 200 °C.  Line a 25 cm cake pan with baking paper and drizzle little bit of olive oil in the center. Pour the chickpea flour mixture into the pan and bake for 20-25 minutes until golden and crispy. Cooking time depends on the thickness of the flatbread, so adjust accordingly.

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