Smoky Chickpea Flatbread Recipe

by Gareth Hodgson

Lockdown has been a great opportunity for people to get into the kitchen and cook up a storm, with many people reaching for cookbooks or trying the viral BBC Good Food banana bread. As quarantine went on, many people decided to try something a little harder and took on the task of growing their own sourdough starter. Now lockdown has lifted, many are abandoning their sours in the fridge, but this recipe should be a great way to either use up the last of your starter or remind yourself of the delights of fermented baking!

Simple sourdough flatbreads

Homemade flatbreads are a sure fire way to impress people with your skills but are surprisingly easy to make. Once you have the basics, these flatbreads are a great addition to so many meals like curries, Mexican soups or toasted up and used to dip into your favourite spreads.


  • 75g Sourdough starter

  • 150g water

  • 200g strong white flour

  • 10g salt


  • Combine sourdough starter and water in a large bowl

  • Add flour and salt and mix until a dough forms

  • Turn the dough out onto a floured surface and roll into a long sausage then cut into 6 pieces

  • Roll each piece into a ball and with a floured rolling pin roll into a circular shape

  • Place the flat dough into a dry frying pan on a medium heat. After around 30 seconds small pockets of air will start to appear

  • After 2- 3 minutes flip the flatbread over and cook for a further 2 minutes until golden spots are all over the bread.

Roasted smoky chickpeas and potatoes

When looking at a plant based diet, it's always great to be mindful of your consumption for protein - chickpeas are a great source of protein and can be so versatile. This super simple one-pot dish is delicious wrapped up in a tasty flatbread, but is also a great accompaniment to most meals.


  • 1 can of drained chickpeas

  • 1 large potato

  • 1 small onion

  • 1 tbsp smoked paprika

  • 2 chopped cloves of garlic

  • ½ tsp rosemary

  • ½ tsp chilli powder

  • Salt and pepper


  • Preheat oven at 200 degrees

  • Chop potato into small cubes, cut onion into large slices and combine with all other ingredients in an oven safe tray.

  • Place in the oven for 35/40 minutes giving it a good mix half way through.

Insert finished dish here.

I've paired all of these tasty bits together with my homemade, zero-waste vegan mayo, along with some fried peppers and fresh green salad.

Gareth is an enthusiastic trained chef and barista with a passion for making his life in the kitchen more sustainable. He is often pruning his jungle of houseplants or finding something else add to his “fermentation station” at home.