Chickpea Flatbread with Squash {GF, Vegan}
Adapted from Italian farinita – super thin chickpea flatbread, frequently seasoned with fresh rosemary, that is magically simple but ever so flavorful.
Ingredients
- 1 cup chickpea flour
1 cup water
3 tablespoons extra virgin olive oil (could try yoghurt instead)
1 teaspoon paprika (optional)
1 teaspoon herbs de provence (optional)
1 teaspoon salt
1 tablespoon chopped parsley (optional)
1 cup finely shredded raw butternut squash
2 tbsp Vegan Parmesan optional
cast iron pan or just a baking tray or pizza stone – greased (no foil!!)
pestoIn a bowl combine chickpea flour, water and olive oil. Whisk until smooth.
Cover and let sit 4 hours (on counter – otherwise fridge) – overnight.Preheat oven to 425 degrees F. Preheat cast iron pan in the oven.
To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.
Once preheated and hot, lightly oil cast iron pan and pour the mixture into the pan.Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.
Cut into 8 slices. Serve flatbread topped plain or topped with pesto or spread of choice, and sprinkled with vegan parmesan.