Chickpea Flour Flatbread with Sun-Dried Tomato Pesto

Discover the delightful flavors of chickpea flour flatbread topped with tangy sun-dried tomato pesto, perfect for any meal.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 cup sun-dried tomatoes, packed in oil
• 1 clove garlic, minced
• 1/4 cup fresh basil leaves
• 1/4 cup parmesan cheese, grated
• 2 tablespoons pine nuts
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, whisk together chickpea flour, water, 1 tablespoon olive oil, and salt until smooth. Let it rest for 10 minutes.
3. Pour batter into a lightly oiled 9-inch skillet, ensuring even distribution.
4. Bake for 12-15 minutes until edges are golden and the center is firm.
5. While the flatbread bakes, prepare the sun-dried tomato pesto by blending together sun-dried tomatoes, garlic, basil, parmesan, pine nuts, lemon juice, and the remaining olive oil until smooth.
6. Spread the pesto over the baked flatbread, slice, and serve warm.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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