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!
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.
Notes
Serves 2-4