Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
A trio of delicious wild garlic recipes. A chickpea and wild garlic stew. Fluffy flatbread infused with wild garlic and a gorgeous pesto. All fantastic!
A trio of delicious wild garlic recipes.
A fresh and lemony chickpea and wild garlic stew. Fluffy flatbread infused with wild garlic and then gorgeous pesto, which can be dolloped both into the stew and onto the flatbread.
These recipes are all fantastic on their own but work even better together.
I picked the wild garlic locally. What an absolute treat! Isn’t it wonderful what beautiful bounty which can be found growing plentifully at this time of year?
I hope you love these super tasty recipes. Let me know what you think?
Much love, Niki xxx
Serves 2-4
Ingredients
For the flatbread
- 200 g self raising flour
- 150 g plant based natural yogurt
- Big pinch sea salt
- 25 g wild garlic shredded
For the wild garlic pesto
- 100 g wild garlic washed and dried
- 15 g fresh basil
- 60 g pine nuts
- 3 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- Big pinch sea salt
- Juice 1/2 lemon
For the pesto
- Add all the ingredients to a food processor and blitz until you get a chunky paste.
For the chickpea and wild garlic stew
- 1 onion sliced
- 3 tbsp olive oil
- 3 cloves garlic
- 1 red chill sliced
- 660 g jar chickpeas with the brine
- 375 ml veg stock
- Juice 1/2 lemon
- 50 g wild garlic chopped
Instructions
To make the flatbreads
- In a large bowl, add the flour, yogurt, olive oil and salt.
- Stir to combine until it comes together, then transfer to a floured board.
- Knead for a few minutes until you get a smooth and springy dough.
- Roll out, then add the wild garlic, fold over to cover the wild garlic, then roll out again. Continue to roll out and fold over and roll out (3 - 4 times) until the garlic is integrated.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into 4, then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
- Repeat.
To make the pesto
- Add all the ingredients to a food processor and blitz until you get a chunky paste.
To make the stew
- Fry the onions in a large pan with the olive oil for 10 -12 minutes into soft and caramelised.
- Now add the garlic and chilli cook for a minute
- Add the chickpeas in the brine and veg stock.
- Simmer for 10 minutes, then add the wild garlic and lemon and simmer for 2-3 minutes.
To serve
- Add dollops of the pesto into the stew and serve with the flatbread.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
