Recipes - Chickpea and Squash Cassoulet with Homemade Flatbreads

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

1. Soak chickpeas in warm water overnight, when they have swollen then bring to the boil and cook until tender
2. Finely chop the onion, carrot, celery, leek and garlic. Dice the squash into slightly larger cubes
3. 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
4. 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

1. Mix the flour, rosemary and salt in a large bowl
2. 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
3. Bring all the ingredients together, knead for around 10 minutes until the dough becomes smooth and silky
4. Rest the dough for 10 minutes under a tea towel or in the fridge wrapped in cling film until you need to use it
5. Divide the rested dough in to 6/7 pieces
6. 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
7. 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