Chickpea and Squash Cassoulet with Homemade Flatbreads
serves two
Chickpea and Squash Cassoulet ingredients
- 300g chickpeas
- ½ medium squash
- 2 small onions
- 2 carrots
- 200g of finely diced potatoes
- ½ a leek
- 3 sticks of celery
- 3 cloves garlic
- One tin of tomatoes
- 100g baby spinach
- One teaspoon dried chilli flakes
- Fresh rosemary and sage
METHOD
- Soak chickpeas in warm water overnight, when they have swollen then bring to the boil and cook until tender
- Finely chop the onion, carrot, celery, leek and garlic. Dice the squash into slightly larger cubes
- Add the tomatoes, chilli, herbs, squash and 200g of finely diced potatoes and simmer for 45 minutes until the potatoes and squash start to break down and the sauce thickens
- Add 100g baby spinach and finish with olive oil, cracked pepper, and some homemade flatbreads
simple homemade flatbreads
- 500g plain flour
- One teaspoon dried rosemary
- One teaspoon sea salt
- Warm water
- 2 tablespoons of olive oil
METHOD
- Mix the flour, rosemary and salt in a large bowl
- Make a well and add the water (just enough to bring the dough together but not too wet. Keep adding water, flour and oil until you get the right consistency
- Bring all the ingredients together, knead for around 10 minutes until the dough becomes smooth and silky
- Rest the dough for 10 minutes under a tea towel or in the fridge wrapped in cling film until you need to use it
- Divide the rested dough in to 6/7 pieces
- Roll each piece into a ball and rest for another 5 minutes. Then lightly flour a surface and start to roll the dough out in to a thin disc
- Heat a frying pan and add a small amount of oil and cook on one side. The flatbread should puff up a little, then turn over and cook the other side. You can flatten the bread with a rolled up tea towel. This helps the bread to cook though and will help it puff up