Chickpea Flatbread with Garlic Mushrooms, Spinach and Halloumi

Chickpea flatbread or ‘Socca’ as they are known in the south of France are made from the naturally gluten-free flour produced from ground chickpeas (known as gram flour).

These flat breads are so easy to make and so versatile; the choice of toppings to go with them are endless as their flavour blends so well with many other ingredients.  They can be treated like delicious pizza bases or alternatively as wraps – which are great for on the go lunches.

Anyway, here is one of my favourite ways to eat them – topped with halloumi, garlic mushrooms and spinach; it’s a really quick and delicious dinner.

Enjoy!


Serves 4

 Ingredients

  • 1  Cup gram flour
  • 1 Cup water
  • 1 Tbsp Olive oil
  • Pinch of salt & pepper (also additions such as smoked paprika or cumin are also good)
  • 2 Cups sliced mushrooms
  • 1 Packet of halloumi
  • 3 Cups chopped spinach leaves
  • 1 Clove garlic
  • 1 tsp dried rosemary

 

Method

  1. Tip the gram flour into a mixing bowl and whisk together with the water.  Add a pinch of salt and pepper, rosemary and any other herbs or spices if using (chilli flakes are a tasty addition).
  2. Set aside for around 20 minutes for the mixture to thicken.  (The consistency should be like double cream).
  3. In the meantime, chop your mushrooms and slice your halloumi into 0.5cm slices.
  4. Crush or finely chop the garlic.
  5. Place your frying pan onto a high heat and add a glug of olive oil.
  6. Once the oil is hot, pour your gram flour mixture into the pan and swirl around so it covers the base of the pan; like you are making a pancake.
  7. Cook on one side for around 3 minutes, once you can see the mixture is firming up and loosening at the sides, flip it over, to cook for another 3 minutes on the other side.
  8. Once browned on the other side, take off the heat, place onto a baking tray and place in the oven on a low heat, to keep warm.
  9. In the pan now add another glug of olive oil and throw in the garlic, with a pinch of salt to prevent it from burning. Cook for around 1 minute and then add in the mushrooms, moving them around to coat them with the garlicky-oil.
  10. While your mushrooms are cooking, set up another frying pan on a medium heat.
  11. Brush each halloumi slice with a little olive oil on both sides and place the slices into the pan.
  12. Cook the halloumi for 3-5 minutes on one side until the slices begin to brown and go soft on the inside, flip over and cook for another 3-5 minutes.
  13. Now it’s time to plate up. Take the flatbreads out of the oven, place a handful of the chopped spinach leaves on each, a spoonful of the garlic mushrooms  and then top with the halloumi slices (how many is up to you… ), drizzle the remainder of the garliccky-oil from the mushrooms over the spinach leaves and gobble-up!

 

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2 thoughts on “Chickpea Flatbread with Garlic Mushrooms, Spinach and Halloumi

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