Cauliflower and Chickpea flatbreads ready to serve

Spiced Cauliflower and Chickpea Flatbreads with Eggplant Relish

Cauliflower and Chickpea flatbreads ready to serve
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WRITTEN BY
SERVES:
4
Prep Time:
1 hour
Cook Time:
40 minutes

Level up your flatbread game with these vegetarian Spiced Cauliflower and Chickpea flatbreads, loaded with baby spinach and a delicious homemade eggplant relish. This is the perfect vegetarian dinner recipe that looks as good as it tastes.

There's a few elements to this recipe, which you might like to prep in advance to help this meal come together quickly on a weeknight.

Firstly, prepare a delicious jar of Eggplant relish. This keeps for a week in the fridge and is perfect for spreading on sandwiches, adding to curries or jazzing up a cheese platter. A versatile veggie loaded spread to have on hand!

We've also included instructions for a quick pickled beetroot to add a tangy pop to these flatbreads and work as another versatile veggie garnish throughout the week. You could also use your favourite store bought alternative, or you can pickle cucumber or radish if that's what you have in the fridge!

Finally, the avocado and garlic yogurt dip adds the finishing creamy touch to these flatbreads, pulling all the textures and flavours of the toppings together. We guarantee you'll be scooping for seconds!

INGREDIENTS:

CAULIFLOWER AND CHICKPEA 

TOPPING:

  • 1 small head cauliflower or ½ large
  • 1 420g tin chickpeas
  • Olive oil 
  • 1.5 tsp cumin 
  • 1.5 tsp masala 
  • 1.5 tsp curry powder
  • ½ tsp turmeric 
  • Salt and pepper
  • 4 store-bought flatbreads
  • 4 handfuls baby spinach 

QUICK PICKLED BEETROOT:

  • 2 small beetroots, sliced 
  • ¾ cup water 
  • ¾ cup vinegar 
  • 1 Tbsp sugar 
  • 1 tsp salt

EGGPLANT RELISH:

  • 1 eggplant (approx 250g)
  • 1 Tbsp olive oil
  • 1 red or brown onion
  • 2 cloves garlic, sliced
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp ginger, minced
  • 1/4 tsp turmeric
  • ½ cup white sugar
  • ½ cup white vinegar
  • Salt & pepper

AVOCADO AND GARLIC YOGURT:

  • 1 large avocado or two small 
  • 1 cup plain Greek yogurt 
  • 2 cloves garlic 
  • 1 tsp lemon juice 
  • ½ tsp dried dill 
  • Salt and pepper

INSTRUCTIONS:

MAKE THE EGGPLANT RELISH:

  1. Chop the eggplant into small cubes, place into a colander and season with salt. 
  2. Set aside for 20 minutes to drain (this helps remove any bitterness). After 20 minutes rinse the eggplant and use your hands to squeeze out any excess water.
  3. Finely slice the garlic and mince the ginger.
  4. Heat a deep pot with oil, then add the mustard and cumin seeds and heat until you hear the mustard seeds popping. 
  5. Reduce the heat and add the onions, ginger, and garlic. Sauté on low until soft and translucent. 
  6. Add the eggplant and sauté for 2 -3 minutes, then add the vinegar and sugar into the pot. Reduce the heat and allow the mixture to cook for 30 minutes, stirring often. You will know it’s ready when most of the vinegar has evaporated and the eggplant is sticky and soft. Season with salt and pepper.
  7. Remove from the heat and set aside to cool. Store in a clean airtight container for up to 5 days in the fridge.

CAULIFLOWER AND CHICKPEA TOPPING:

  1. Preheat the oven to 200°C
  2. Drain and rinse the chickpeas, then pat dry (it’s important to dry the chickpeas as this will help make them crunchy during cooking).
  3. Cut the cauliflower into medium sized florets. Place the cauliflower and chickpeas into a bowl and drizzle with olive oil, spices, salt, and pepper and toss to coat.
  4.  Place the chickpeas and cauliflower onto a lined baking tray and bake for 20- 25 minutes, tossing halfway through.

TO PREPARE THE BEETROOT PICKLE:

  1. Slice beetroot into thin slices and put into a heatproof jar or bowl.
  2. Place the water, vinegar, sugar, and salt into a pot and bring to the boil. Once boiled, pour the pickling liquid over the beets and set aside to cool.

TO MAKE THE AVOCADO AND GARLIC YOGURT SPREAD:

  1. Add all ingredients to a blender and blitz until smooth. 
  2. Season with salt and pepper to taste, then cover and set aside in fridge until ready to use.

TO ASSEMBLE THE FLATBREADS:

  1. Heat the flatbread in accordance with package instructions.
  2. Spread a generous dollop of the avocado garlic yogurt over the flat bread. Add one handful of spinach to each flat bread, and top with a scoop of cauliflower and chickpeas. 
  3. Place a few pickled beetroots on top and add dots of the eggplant relish. Season with salt and pepper to serve.
wonkybox

Spiced Cauliflower and Chickpea Flatbreads with Eggplant Relish

These Spiced Cauliflower and Chickpea flatbreads are the perfect vegetarian dinner option, using a treasure trove of veg like spinach, avocado and onion.
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