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Flatbreads topped with spinach and egg
18th Mar, 2019

Ingredients

  • 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

Equipment required:

  • Frying Pan
  • Food Processor

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.

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