Beans & Pulses
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Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
Serves: 3
Vibrant, healthy and wholesome food – this 15-minute flavour-packed plant-based stew is stuffed into light and fluffy chickpea flour flatbread-style pancakes with lots of herby hummus.
For the mushroom and butterbeans:
• 2 spring onions, sliced
• 2 garlic cloves, crushed
• 200g (7oz) mushrooms, chopped
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 40g (1.4 oz) kale, chopped
• 400g (14.1 oz) chopped tomatoes (fresh or tinned)
• 2 tbsp tomato purée
• 1 tbsp tamari soy sauce
• 1 tin butterbeans, drained (240g/8.4 oz drained weight) (or other beans/chickpeas)
• 2 tbsp coconut yoghurt, plus extra to serve
• Salt and pepper
• Olive oil
For the chickpea flatbreads:
• 150g (5.2 oz) chickpea/gram flour
• 1½ tsp baking powder
• 3 tbsp lemon juice
• 300ml (10.1 fl oz) lukewarm water
For the herby hummus:
• 1 tin chickpeas (keep the chickpea water)
• 15g (0.5 oz) herbs e.g. parsley, coriander, mint or basil
• 50g (1.7 oz) tahini
• 2 tbsp lemon juice
• 1 large garlic clove, crushed
To serve: chopped nuts/seeds or dukkha, extra fresh herbs, pomegranate
1 Make the herby hummus: drain the chickpeas and add them along with 60ml (2 fl oz) of the chickpea water (aquafaba) to a blender with the rest of the ingredients and some salt and pepper. Blend until really smooth, adding 1-2 tablespoons more chickpea water as needed. Store in an airtight container in the fridge until needed (lasts up to 3-5 days).
Prepare the mushroom and butterbeans: heat a drizzle of olive oil in a frying pan and add the spring onion, garlic
