Need some lunch inspo? These spiced mushroom and chickpea flatbreads an ideal choice; healthy and a little different from the usual sandwich. They hold so much flavour and the texture of the mushrooms, with the crunchy, fresh veggies, makes for an all round delicious dish.
Wrapped in a warm flatbread and served with some tangy, quick pickled onions, you can add any other fresh veggies you fancy. We added shredded lettuce and some mint yoghurt, which worked really well.
I use mushrooms a lot when cooking any meal as they are one of my favourite substitutes for meat. Bryony is vegetarian, so mushrooms have been a true hero ingredient for creating meals to enjoy together.
The key to getting them perfect for these spiced mushroom and chickpea flatbreads, is to cook them properly. Using high heat creates a toasted, caramelised flavour and cooking out all the water achieves that all important texture.
The chickpeas give a complimentary creamy texture and help bulk out the dish. Chickpeas also have a delicious, authentic taste, which goes well with all of the spices.
We used cumin and fennel for a rich flavour, along with paprika for that bold, sweet kick. It doesn’t get more full of flavour than this!
When using spices, it’s important to create balance. For these flatbreads, we wanted something fresh and zingy. That’s where the quick pickled onions come in.
When uncooked, onions can give freshness but the flavour can be a bit overpowering. By simply coating with a little sugar, vinegar and salt, you can pickle them to subdue the onion flavour but add a sour zing.
These pickled onions are no strangers to our recipes. We’ve used and loved them before, in this crispy baked chicken curry recipe.
So go ahead and enjoy these Spiced chickpea and mushroom flatbreads. We would love to see your version over on Facebook or Instagram.
Spiced Mushroom and chickpea flat breads
- Food processor
- 400 g chestnut mushrooms any fresh mushroom will do
- 400 g tin of chickpeas remove from can and drain
- 1 onion small diced
- 2 cloves of garlic finely chopped or grated
- 1 small green chilli finely chopped
- 2 tsp cumin seeds
- 2 tsp paprika
- 1/2 tsp ground cinnamon
- 1 tsp fennel seeds
- 1 tsp dried mint
- 1 tsp rosemary
- 1 tbsp. tomato puree
- oil for frying
- Shredded lettuce and yoghurt to serve optional
quick pickled red onions
- 1 red onion finely sliced
- 1/2 tsp salt
- 1 tsp sugar
- 2 tbsp red wine vinegar
- Mix the sliced red onion with the salt, sugar and vinegar thoroughly and set aside in the fridge to let the ingredients work their magic. The longer you can leave them the better.
- Using a food processor, blend the mushrooms into a fine crumb like consistency. Don't over blend as you do not want a paste. Remove and then repeat the same with the chickpeas.
- Heat a deep frying pan with a tablespoon of oil until it is scorching hot and slightly smoking. Add in the mushrooms and cook out, continually stirring until all of the moisture is removed and it separates into a mince meat like texture. Remove from the pan and set aside.
- Preheat your oven to gas mark 7/220°C/428°F.
- Back to the pan, add another tablespoon of oil and heat gently. Sweat off the onion on a medium heat with the cumin and fennel seeds until soft and transparent. Add in the garlic and tomato paste and cook for a further minute.
- Now add in the chilli, along with the mushrooms, chickpeas and the rest of the dried herbs and spices, coating everything together.
- Add the mixture to a lined baking tray and spread flat using a fish slice or spatula. Then make a crisscross pattern on the mixture and bake for 10 to 15 minutes until the mixture has dried out slightly with a golden crust. This adds a deep roasted flavour to help finish the dish.
- Serve in flatbreads with the pickled onions and lettuce. Alternatively, you can use cabbage or any of your favourite sides.