Chickpea Flatbread with Sundried Tomatoes and Basil

Chickpea Flatbread with Sun-dried Tomatoes and Fresh Basil

Makes one flatbread, about 10 x 5 inches

– 2 cups of chickpea flour

– 2 cups of filtered water

– 1/2 a cup of fresh basil leaves

– a dozen sun-dried tomatoes

– 1 lemon

– 2 tablespoons of dried mixed herbs, (I use mix herbs de provence, oregano and thyme)

– salt and pepper

Pre-heat the oven to 190C. Then juice the lemon and place it’s juice with all of the other ingredients – except for the sun-dried tomatoes – into a food processor. Blend until smooth.

Chop the sun-dried tomatoes into bite-sized chunks and stir them into the mixture.

Pour the mixture into a baking tray either lined with baking paper or olive oil and bake for 25-30 minutes until the top is set and you can stick a knife through and pull it out clean.

Then serve and enjoy!

Recipe found at



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