Pea, squash and tamarind flatbreads
- Published: 2 Feb 23
- Updated: 18 Mar 24
Tinned chickpeas are a staple in our shopping baskets these days, but similar British-grown pea varieties have been part of our food culture for centuries. Dark brown carlin peas are a great example – we’ve roasted them in spices until crisp and crunchy for a satisfying topping to flatbreads and paired them with tangy tamarind.
Next time: try halloumi and pea falafel flatbreads
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Serves 2 -
Hands-on time 15 min. Oven time 25 min
Nutrition
- Calories
- 459kcals
- Fat
- 11.6g (1.7g saturated)
- Protein
- 20.9g
- Carbohydrates
- 58.3g (17.4g sugars)
- Fibre
- 18.9g
- Salt
- 1.3g
delicious. tips
Eco tip: Don’t peel your squash! Once roasted, you’ll be surprised at how tender the skin becomes and, as with most veg, a lot of the nutrients are found where the skin meets the flesh. If the variety you’ve chosen still has tough skin once roasted, simply pull it away once cooked.
Easy swaps: Use a dairy-free yogurt alternative and vegan flatbreads to make this recipe vegan.