Spelt flatbreads with spiced roasted chickpeas and cauliflower

Heinstirred
8 servings Prep: 30 mins
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By Food24 October 06 2016
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Ingredients (20)

SLAW WITH TAHINI YOGHURT DRESSING: DRESSING:
1 cup yoghurt — natural
2 tahini paste
limes — juice only
1 maple syrup
1 garlic — cloves, crushed
sea salt and freshly ground black pepper
SLAW:
1 cabbage — medium, thinly sliced
2 carrots — medium, grated
1 red onion — small, thinly sliced
SPICED ROASTED CAULIFLOWER AND CHICKPEAS:
2 garam masala
1 paprika — smoked
1/2 tsp dried chilli flakes
salt and freshly ground black pepper — to taste
1 cauliflower — medium head
2 cup chickpeas — cooked
coconut oil — melted, for drizzling
SPELT FLATBREADS:
200 g spelt flour
1/4 tsp salt
1 coconut oil — melted
120 ml water
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Method:

Place the slaw and reserved dressing in the fridge until serving.

Spiced roasted cauliflower and chickpeas:

Pre-heat oven to 200 degrees C.

Place the spice mix ingredients in a bowl and mix together.

Separate all of the cauliflower florets into bite size pieces.

Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix.

Use your hands to toss everything together until well coated.

Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked.

To serve:
sliced jalapenos, if desired
sesame seeds
lime wedges
Top each flatbread with the spiced veggies.
Top with some slaw and add a spoon or two of the reserved dressing.
Top with some jalapenos, sesame seeds and a squeeze of lime juice.

Reprinted with permission of Heinstirred. To see more click here.

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