The Chickpea Flatbread with Vegetables is a traditional dish from Ligurian cuisine, known for its simplicity and versatility. This delightful savory pie is made with chickpea flour, water, olive oil, and a pinch of salt, and can be enriched with a variety of vegetables to make it even more tasty and nutritious. The version I propose today is crispy on the outside and soft on the inside, with vegetables cut into sticks that add a touch of color and flavor.
To achieve a perfect flatbread, it is important to follow some key steps: the batter must rest for at least four hours, allowing the chickpea flour to absorb the water and develop the right consistency. The vegetables, such as zucchini, eggplants, and bell peppers, are cut into sticks and lightly sautéed in a pan before being added to the batter. Baking at a high temperature ensures a golden and crispy crust, while the inside remains soft and flavorful.
This flatbread is ideal as an appetizer, main dish, or even as a healthy and light snack. It’s perfect for those looking for a gluten-free and plant-based protein-rich alternative.
Let’s go right below the photo to discover how to prepare the Chickpea Flatbread with Vegetables but first, take a look below at other delicious savory pies to try for every occasion.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Flatbread with Vegetables
- 1 1/4 cups chickpea flour
- 1 2/3 cups water
- 1 pinch salt
- 1 tsp extra virgin olive oil
- 1 bell pepper
- 1 zucchini
- 1 eggplant
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- to taste dried oregano (optional)
Tools
- 1 Hand whisk
- 1 Slotted spoon
- 1 Baking tray 12 x 16 in
Preparation of Chickpea Flatbread with Vegetables
To prepare the Chickpea Flatbread, first prepare the base for the flatbread by pouring the chickpea flour into a large bowl.
Add a little water at a time and mix with a hand whisk to dissolve the lumps, then salt.
Once you have obtained a homogeneous but watery mixture, cover the bowl with plastic wrap and let it rest for at least 4 hours so that the flour absorbs the water.
After the resting time, remove the plastic wrap, skim off the foam on the surface with a slotted spoon, add the extra virgin olive oil and mix.
Meanwhile, trim the vegetables and cut them into sticks and heat a little extra virgin olive oil in a large skillet.
Sauté the vegetables, stirring occasionally for 10 minutes.
If you want to add more flavor, you can add 1 crushed garlic clove to be removed after cooking.
Salt the vegetables and season them with oregano, allowing them to cool well.
Preheat the oven to 390°F in static mode and drizzle a low rectangular baking tray (12 x 16 in) with a little oil.
Add the vegetables to the chickpea flour batter, mix and pour into the baking tray.
Bake on the middle shelf of the oven for 35/40 minutes or until the surface is golden and crispy.
Remove from oven, cut into chunks, and serve.
How to store the Chickpea Flatbread with Vegetables
You can store it in the refrigerator in an airtight container for 2 days.
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