Butternut Chickpea Flatbreads (serves 2)

[rhubarbjam]

This butternut squash flatbread recipe is one with a fairly long cooking time, but very little prep time. It's super low effort, and is very tasty. The most important tip I can give about this recipe is that you absolutely must get proper flatbreads - it doesn't matter if they're cheap or expensive - instead of trying to use tortilla wraps. The ratio of bread to filling is important, and should not be reduced. The amounts listed below make roughly 6 small flatbreads (or 3 large ones) and therefore serves 2-3 people depending on appetite. 


Filling Ingredients:
- 1/2 butternut squash chopped into smallish cubes
- 1 can chickpeas (425g) drained and patted dry
- Hummus
- Squeeze of lemon juice
- Salt and pepper
- Flatbreads
- Rocket or spinach

Marinade Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon siracha
- 2 teaspoons maple syrup
- 1 teaspoon smoked paprika
- Salt and pepper

Method:

1. Preheat the oven to 220 degrees.

2. Combine the marinade. Add butternut and chickpeas. 

3. Spread on a large parchment lined baking sheet. Cook 30-40 minutes. 

4. Toast the flatbreads. Season and mix the hummus with a squeeze of lemon juice, some salt and pepper, and a sprinkle of paprika.

4. Assemble the flatbreads with the cooked ingredients, the hummus, and the salad.