Roasted Pepper Flatbread

Roasted Pepper Flatbread is a vibrant Moroccan-inspired dish featuring a crispy base topped with savory roasted peppers, aromatic spices, and fresh herbs. This dairy-free delight bursts with flavor and offers a wholesome alternative to traditional pizza.

Ingredients

• Whole wheat flatbread - 2 pieces (about 200g)
• Red bell pepper - 1 medium (approximately 150g)
• Yellow bell pepper - 1 medium (approximately 150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon (5g)
• Paprika - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Chickpeas - 100g, cooked
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon (15ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the red and yellow bell peppers into strips and place them on a baking sheet.
3. Drizzle the sliced peppers with 1 tablespoon of olive oil, minced garlic, cumin, paprika, salt, and black pepper, then toss to coat evenly.
4. Roast the peppers in the preheated oven for about 20 minutes, or until they are tender and slightly charred.
5. While the peppers are roasting, prepare the flatbreads by brushing each with the remaining tablespoon of olive oil.
6. Once the peppers are done, remove them from the oven and set aside.
7. Increase the oven temperature to 220°C (425°F) and place the flatbreads in the oven to bake for about 5 minutes, until they are crisp.
8. Remove the flatbreads from the oven and top each with roasted peppers and cooked chickpeas.
9. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune function.
• High in fiber from chickpeas, aiding in digestion and promoting satiety.

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