Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

One of the amazing dinners from the Faithful to Nature food challenge!

Slaw with Tahini Yoghurt Dressing:


1 cup organic natural yoghurt

2 tbsp tahini paste

Juice of 1 lime

1 tbsp maple syrup

1 clove garlic, crushed

Salt and pepper to season


1 medium sized red cabbage (or mix of red and green), thinly sliced

2 medium carrots, grated

1 small red onion, thinly sliced

Spiced Roasted Cauliflower and Chickpeas:

2 tbsp Garam Masala

1 tbsp smoked paprika

½ tsp chilli flakes

Salt and black pepper to season

1 medium head of cauliflower

2 cups of cooked chickpeas

melted coconut oil for drizzling

Spelt Flatbreads (makes about 8):

200g spelt flour

¼ tsp salt

1 tbsp melted coconut oil

120ml water


While the dough rests make the slaw

Then roast the veggies and while they roast, roll and cook the flatbreads


Place the spelt flour into a mixing bowl with the sea salt and mix to combine

Make a well in the centre of the flour and using a fork stir in the oil and water

Keep mixing with a fork until the ingredients have come together in a soft dough

If very sticky add another tablespoon or so of flour

Knead briefly for a minute or so, cover and let it rest for 20 minutes

Divide the dough into 8 equal pieces, cover and work with one flatbread at a time

Roll a piece of dough into a ball and gently roll out to 15 – 18cm disk in diameter on a well floured surface

Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another few minutes

Repeat with the remaining pieces of dough

Use 2 pans to cook 2 flatbreads at a time to speed up the process


Place all the dressing ingredients in a bowl and mix well

Spoon half the dressing out and reserve

Add the vegetables to the dressing in the bowl and toss together until well coated

Place the slaw and reserved dressing in the fridge until serving

Roasted Cauliflower and Chickpeas:

Pre-heat oven to 200 degrees C

Place the spice mix ingredients in a bowl and mix together

Separate all of the cauliflower florets into bite size pieces

Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix

Use your hands to toss everything together until well coated

Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked


sliced jalapenos, if desired

sesame seeds

lime wedges

Top each flatbread with the spiced veggies

Top with some slaw and add a spoon or two of the reserved dressing

Top with some jalapenos, sesame seeds and a squeeze of lime juice


Recipe courtesy of Hein van Tonder – Heinstirred


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