This is the result of creating a bread that contains it all: crunch, sweetness and spiciness all married together says Bettina Campolucci Bordi

This is a typical over-the-top dish that incorporates everything that I love.


For the flatbread

  • 140g chickpea flour
  • 140g gluten-free flour 
  • 450ml water
  • pinch of pink Himalayan salt
  • 1/2 tbsp bicarbonate of soda
  • black sesame seeds 

For the caramelised onions

  • 2–3 tbsps olive oil
  • 1 yellow onion, sliced
  • 1/2 teaspoon sweet paprika
  • 2–3 medjool dates, stoned and finely chopped

For the marinated chickpeas

  • 400g tin chickpeas, drained
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red chilli flakes 
  • pinch of pink Himalayan salt

To serve

  • coriander and mint, chopped


  1. Preheat the oven to 200ºC and line a baking tray with greaseproof paper.
  2. In a bowl combine all the bread ingredients and set aside.
  3. Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft.
  4. Add the sweet paprika along with the dates, give it a stir and set aside.
  5. Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside.
  6. Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray.
  7. Make sure the mixture is spread out evenly with a spatula.
  8. Sprinkle the chickpeas evenly over the top along with dollops of the caramelised onions. Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.
  9. Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.
  10. Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with dips, sprinkled with chopped herbs. 

• Batch cookable

• Freezable

• Lasts for +5 days in the fridge

• Nut-Free


READ Happy Vegan Food by Bettina Campolucci Bordi (£15, Hardie Grant) Photography Nassia Rothacker


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