The air cools, pumpkins arrive, and this delicious pumpkin and onion chickpea flatbread is appetizing, excellent, healthy, and especially economical.
I often prepare chickpea flatbreads, leaving the chickpea flour to soak for half a day to make it more digestible, and then I mix in seasonal vegetables and pop it into the oven.
This is also an economical recipe; with this amount, you get two large flatbreads and it comfortably serves 4.
500 g of chickpea flour costs 1.85 euros and you only need 300 grams, which is 1.10 euros – then you need 4 slices of roasted pumpkin, let’s say half a delica pumpkin, which costs 1.99 euros per kg. and let’s say half a pumpkin weighs about 700 g, which is 1.40 euros.
Then we add a nice red onion weighing about 150 g, which is approximately 0.50 cents – then 60 g of extra virgin olive oil is about 1 euro, so the total is 4 euros including a bit of electrical costs for the oven. We’re still within the 5 euros.
If you want to see some other versions of chickpea flatbreads, here they are:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 4 Hours
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the Pumpkin and Onion Chickpea Flatbread
- 2 1/2 cups chickpea flour
- 3 3/4 cups water
- 1/4 cup extra virgin olive oil
- 1 pinch sea salt
- 1 tsp herbs
- 4 slices delica pumpkin (roasted)
Steps for the Pumpkin and Onion Chickpea Flatbread
Mix chickpea flour with water, preferably with a blender to avoid lumps that the flour can make. Let it rest for at least four hours outside the fridge.
Cut the pumpkin into slices and bake in the oven for 30 minutes, then peel and set the slices aside.
Preheat the oven to 428°F (220°C) with fan. Slice the onion and sauté in a pan with a tablespoon of extra virgin olive oil and a pinch of salt for about ten minutes until tender.
Cut the cooked pumpkin into chunks and mash slightly, add to the pan and mix well with the onion.
After the resting time, remove any foam that has formed on top of the batter, and add the other ingredients: half of the oil, the salt, and the pumpkin and onions. Adjust the seasoning with salt and herbs.
Grease two trays with the remaining oil, spreading it well, and pour in the batter. Sometimes the batter sticks to the tray, so if you prefer, you can use parchment paper.
Bake for about 25 minutes, one on the top rack and one on the bottom, with fan oven, until golden. Be careful not to burn it; check or lower the temperature, or cover with foil.
Remove from the oven, slice, and serve.
Timo and Lentils’ Tips
You can keep the chickpea flatbread for a couple of days in the refrigerator, well covered.
