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18 Mar, 2019

Flatbreads topped with spinach and egg

This is our take on a florentine pizza. Instead of the traditional pizza base we use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavour that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.



Frying Pan
Food Processor


A handful of caraway seeds
250g chickpea flour
125–175ml cold water
400g jarred butter beans, drained and rinsed
1 tbsp rapeseed oil, plus extra for frying
200g spinach
4 eggs
Toasted pumpkin seeds to sprinkle
Flaked sea salt and cracked black pepper


Serves 4.

  1. Toast the caraway seeds in a small dry frying pan until fragrant. Tip into a bowl and add the flour and a pinch each of salt and pepper. Gradually mix in enough water to create a thick batter. Chill for 2 hours.
  2. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  3. To make the spinach mixture, place the butter beans, oil and a pinch each of salt and pepper in a food processor and blitz until smooth. Add the spinach and blitz again. Set aside.
  4. Heat a little oil in a 20cm frying pan. Spoon in about a quarter of the batter, spreading it out with the back of the spoon to create a large pancake. Once golden on the base, flip over and cook the other side. As the flatbreads are cooked, transfer to a baking tray.
  5. When all the flatbreads are on the tray, smear the spinach mixture over them and crack an egg on to each. Bake for 2–3 minutes until the eggs are cooked. Season with salt and pepper. Sprinkle with the pumpkin seeds and serve.

Recipe taken from Detox Kitchen Vegetables, available to buy now on Amazon.