parternship

Chickpea Flatbread with Greens & Roasted Veggies

Chana (chickpea) flour is a staple in Indian cooking. I love the texture and flavor it provides. Many of my favorite Indian sweets are made with a base of chana flour and ghee.  Speaking of ghee, this recipe features my favorite local ghee company, Ahara Rasa. This ghee is grass fed, organic and filled with so much love. I like to use the Nitre Kibbeh in this recipe to add some extra flavor, but feel free to use the Traditional Ghee throughout if that suites you. This recipe was inspired by my travels to India and a recipe for jalapeno pancakes I grew up with. I like to change up the ingredients to fit the season.

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Flatbread:

  • 1 1/2 cups chana flour (I used Bob's Red Mill)

  • 1 1/2 cups filtered water

  • 1 T melted Ahara Rasa Nitre Kibbeh Ghee (use code BODYBLISS)

  • squeeze of lemon juice

  • 1/2 jalapeno, seeded and chopped (if you want more heat, add some of all of the seeds)

  • 3-4 large green onions, thinly sliced

  • 1/2 tsp salt

Roasted Veggies:

  • 1 large yam or sweet potato, peeled and cut into cubes

  • 3-4 small to medium zucchinis, cut into half moon pieces.)

  • 1 T Traditional Ghee

  • 1/2-1 tsp salt

  • 1/4 tsp turmeric

  • 1/2 tsp smoked paprika

Greens:

  • 2 bunches collard greens, washed, de-stemmed and chopped

  • 3 cups fresh spinach

  • 1 T Traditional Ghee

  • 1-2 cloves garlic, chopped

  • salt and pepper to taste

Optional toppings:

  • goat cheese whipped with lemon zest, lemon juice and pepper

  • cashew or nut cheese

  • labne (Lebanese yogurt cheese)

  • avocado

  • zataar

Preheat the oven to 400. On a lined baking sheet, toss the yams and zucchini with ghee, spices and salt. Bake for 25-30 minutes, stirring halfway through until golden brown and soft.  

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In a bowl combine water, chickpea flour, lemon juice. Whisk until smooth and let sit 10 minutes. Add melted ghee, salt, green onion and jalapeno. Add a generous amount of ghee to a cast iron skillet and bring up to medium heat. Ladle batter into pan and cook for several minutes (until golden brown), flip and cook until golden brown on the opposite side. Continue until the batter is gone.

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In the same pan used to cook the flatbreads, add 1 T ghee and garlic. Top with the collard greens and 1/4 cup water. Stir and cover. Steam the greens until tender. Add salt and pepper to taste. Top with spinach and cook until wilted. Remove from heat. 

To assemble: Place a flatbread on a plate and top with cheese (if using), greens, roasted veggies, avocado and zataar. Drizzle with olive oil and dive in. 

Note to Reader: I am affiliated with Ahara Rasa Ghee. Clicking on any of the ghee links in this post will provide me with a small percentage of your purchase. I proudly use and love any products that I am affiliated with.