Full of nutrients and protein. Delicious and filling. I came up with this off the top of my head and decided to see if my idea would work. It did. To see more recipes, check out my Cooking and Baking Montage.
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Wash and chop your onion and peppers. Coat the bottom of a pan with oil and cook on medium, stirring often. When cooked, remove from pan with a slotted spoon. Set aside and allow to cool.
Prepare your chickpea batter. (See my flatbed recipe) Follow the recipe on the link for instructions on how to make the flatbread. This time I added McCormick garlic powder (it's gluten free), salt and sugar.
Cook your flatbread the way you would a pancake. I made a large one so I could add toppings.
I added my toppings to the flatbread once it cooled. I added the peppers and onions, then black beans, and spinach I cooked in water in the microwave for four minutes. Then I topped it off with cheese.
I moved the flatbread to an oven safe dish and placed under the broiler until the cheese melted.
It came out so delicious I decided to make it again the next day for lunch since I had leftover batter in the fridge! I made a few changes for lunch. Trial and error, that's how you learn.
I fried up more peppers and onions and set them aside to cool. This time, I mashed the beans into a smooth spread.
I added a little bit of Annie's balsamic vinaigrette dressing to the beans for flavor and to help them mash easier.
After making a new flatbread, I added the mushed beans, the peppers and onions, the cooked spinach and the cheese. I cooked in the oven this time at 350 degrees for about seven minutes then put under the broiler for about a minute.
Serve and enjoy!
Chickpea flour (garbanzo flour)
Garlic powder (McCormick - it's gluten free)
Parmesan cheese freshly shaved (BelGioioso - gluten free)
Annie's balsamic vinaigrette dressing (gluten free)