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Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

Serves: 3

Vibrant, healthy and wholesome food – this 15-minute flavour-packed plant-based stew is stuffed into light and fluffy chickpea flour flatbread-style pancakes with lots of herby hummus.

For the mushroom and butterbeans:

• 2 spring onions, sliced

• 2 garlic cloves, crushed

• 200g (7oz) mushrooms, chopped

• ½ tsp smoked paprika

• ½ tsp ground cumin

• 40g (1.4 oz) kale, chopped

• 400g (14.1 oz) chopped tomatoes (fresh or tinned)

• 2 tbsp tomato purée

• 1 tbsp tamari soy sauce

• 1 tin butterbeans, drained (240g/8.4 oz drained weight) (or other beans/chickpeas)

• 2 tbsp coconut yoghurt, plus extra to serve

• Salt and pepper

• Olive oil

For the chickpea flatbreads:

• 150g (5.2 oz) chickpea/gram flour

• 1½ tsp baking powder

• 3 tbsp lemon juice

• 300ml (10.1 fl oz) lukewarm water

For the herby hummus:

• 1 tin chickpeas (keep the chickpea water)

• 15g (0.5 oz) herbs e.g. parsley, coriander, mint or basil

• 50g (1.7 oz) tahini

• 2 tbsp lemon juice

• 1 large garlic clove, crushed

To serve: chopped nuts/seeds or dukkha, extra fresh herbs, pomegranate

1 Make the herby hummus: drain the chickpeas and add them along with 60ml (2 fl oz) of the chickpea water (aquafaba) to a blender with the rest of the ingredients and some salt and pepper. Blend until really smooth, adding 1-2 tablespoons more chickpea water as needed. Store in an airtight container in the fridge until needed (lasts up to 3-5 days).

2 Prepare the mushroom and butterbeans: heat a drizzle of olive oil in a frying pan and add the spring onion, garlic and mushrooms.Fry for 5 minutes until juicy, add in the smoked paprika, cumin and kale and stir for 1 minutes.Add chopped tomatoes, tomato puree, tamari soy sauce and butterbeans with some salt and pepper. Stir well, bring to the boil then reduce and simmer with a lid on for 10 minutes.

3 Meanwhile, make the chickpea flatbread batter by whisking together all the ingredients.Allow to rest for 5 minutes. Heat a non-stick frying pan with some oil and add ⅓ of the batter to the pan. Swirl to cover the base and form an even circle. Fry over a high heat for 3-5 minutes until bubbles form and the underneath is golden. Flip over and cook the second side until fluffy and cooked through.Repeat to make 3 flatbreads.

4 Just before serving, stir through the coconut yoghurt into the mushroom and butterbeans.

5 Smear some hummus into 3 bowls or plates and top with the flatbreads. Fill with the mushroom and butterbeans and serve with extra coconut yoghurt, chopped nuts/seeds or dukkha, extra fresh herbs and pomegranate.