Chickpea Flatbread and Marinated Crunchy Chickpeas

onegreenplanet.org

Bine

subheading: For the flatbread:

1 cup chickpea (gram) flour

1 cup Gluten-free Flour Mix (see below)

2 cups water

pinch of pink Himalayan salt

1 tablespoon baking soda

black sesame seeds

subheading: For the caramelized onions:

2 to 3 tablespoons olive oil

1 yellow onion, sliced

½ teaspoon sweet paprika

2 to 3 medjool dates, stoned (pitted) and torn or finely chopped

subheading: For the marinated chickpeas:

14 ounce tin chickpeas, drained

½ teaspoon sesame seeds

½ teaspoon dried parsley

½ teaspoon red chilli flakes (red pepper flakes)

pinch of pink Himalayan salt

subheading: To serve:

coriander (cilantro) and mint, chopped

subheading: Gluten-Free flour mix:

subheading: Makes 2 pounds flour, you will have extra:

1 ⅓ cups brown rice flour

1 cup buckwheat flour

½ cup white rice flour

½ cup oat flour

¼ cup potato starch/flour

½ cup tapioca flour

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