Sokki Chickpea Flatbread with Spinach and Sun-Dried Tomatoes

Sokki Chickpea Flatbread with Spinach and Sun-Dried Tomatoes

20 min
Easy
1 serv.
305 g / 1 serv.
Vitamin K Folate Beta-carotene manganese (Mn) copper (Cu) molybdenum (Mo)

Rating

Average rating:—

Description

A Mediterranean chickpea flour flatbread topped with wilted spinach, sweet red onion and sun-dried tomatoes — a savoury breakfast with crisp edges.

  1. Sift the chickpea flour, combine with water and a pinch of salt, whisk until smooth and let rest for 10 minutes.
  2. Heat half of the olive oil in a frying pan and sauté the finely chopped red onion for 2 minutes.
  3. Add the spinach and cook for 1–2 minutes until wilted; remove from the heat.
  4. Pour the batter into the pan with the remaining oil, spread the spinach and onion on top and scatter over the sliced sun-dried tomatoes.
  5. Cook over medium heat for 4–5 minutes, then flip with a spatula and cook for 3 more minutes until golden.
426
140 kcal / 100 g
kcal
16.8 g
5.5 g / 100 g
Protein
44.5 g
14.6 g / 100 g
Carbohydrates
21.1 g
6.9 g / 100 g
Fats

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FAQ

How to cook Sokki Chickpea Flatbread with Spinach and Sun-Dried Tomatoes?
1) Sift the chickpea flour, combine with water and a pinch of salt, whisk until smooth and let rest for 10 minutes. 2) Heat half of the olive oil in a frying pan and sauté the finely chopped red onion for 2 minutes. 3) Add the spinach and cook for 1–2 minutes until wilted; remove from the heat. Ready in about 20 min.
How many calories are in one serving of Sokki Chickpea Flatbread with Spinach and Sun-Dried Tomatoes?
One serving has 426 kcal: protein 16 g, fat 21 g, carbs 44 g.
How long does it take to cook Sokki Chickpea Flatbread with Spinach and Sun-Dried Tomatoes?
About 20 minutes.

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