Not only does this stew look amazing, it tastes incredible too. The lettuce and red cabbage pickle give a delightful crunch, then there is the warm Spanish-inspired chickpea and chorizo stew, singing with saffron and paprika flavors, and topped with creamy avocado. All this on warm, bubbly flat bread. It’s heaven on flat bread, without a doubt. Think deconstructed wrap deliciousness.
Serves 4
Flatbread
Ingredients:
4 cups all purpose flour
1 tsp. salt
100g butter
375g milk
¼ cup oil
Recipe:
1 Combine the flour and salt in a bowl. This can be done with a food processor using the dough hook or by hand.
2 Heat the butter and milk in a jug until butter is melted and add the oil.
3 Make a well in the centre of the flour and pour the butter and milk mixture in.
4 Gradually mix in the flour.
5 When the flour is incorporated you should have soft, sticky dough.
6 Knead the dough for 5 minutes on a well-floured surface until stretchy and smooth.
7 Divide the dough into 8 pieces, or more if you want smaller flat breads.
8 Roll out in circle shapes – as thin as you can on a floured surface.
9 Add more flour if dough is too sticky. I needed to add quite a bit here.
10 Place in a dry hot non-stick pan.
11 Cook for about 30 seconds each side until they go brown and start to rise.
Chickpea and chorizo stew
Ingredients:
2 x tins of chickpeas – drained and washed
1 onion – roughly chopped
3 cloves garlic – finely chopped
1 tbsp. olive oil
1 whole chorizo sausage – sliced
1 tsp. smoky paprika
½ cup white wine
1 pinch (about 10 strands) of saffron – added to the wine
1 tin of tomatoes – broken up
½ cup chicken stock
2 x bay leaves
Salt and pepper to taste
1 tbsp. olive oil
¼ tsp. cayenne pepper – optional
Recipe:
1 Preheat your oven to 180°C.
2 In an ovenproof pot that has a lid, cook your onions and garlic in the olive oil, until the onions are translucent.
3 Add the chorizo and paprika and cook until some of the fat renders out of the sausage. About 8 minutes.
4 Add the saffron wine.
5 Add chicken stock, chickpeas, tinned tomatoes, cayenne pepper and salt and pepper.
6 Mix carefully and place in the oven with the lid on for 45 minutes or until liquid has reduced.
Cabbage pickle
Ingredients:
½ head of red cabbage – finely sliced
2tsp of red wine vinegar
Salt and pepper – to taste
Recipe:
1 Put the cabbage in a bowl.
2 Add the vinegar.
3 Season.
4 Mix well.
5 Leave to pickle for ½ an hour.
Avocado
Prepare avocado halves and squeeze some lemon in the avocado, to prevent it from going brown.
Lettuce
Finely slice.
Assembly:
1 Place the warm flat bread on the plate.
2 Place the chickpea and chorizo stew on half the bread.
3 Add a strip of lettuce.
4 Place the avocado toward the end of the flat bread.
5 Place the pickle on the top .
6 Garnish with coriander.
7 Add chilli if desired.
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