Chickpea Quinoa on Curry Flat Bread

This flatbread is great for making salad wraps, flat bread pizzas and as a side for soup or chili. The picture to the right is a curry chickpea salad “pizza” with a light drizzle of Goddess Dressing.

Curry Flatbread

Ingredients: Makes 4 flatbreads

  • 1 tbsp pizza yeast (we use Fleischmann’s) although some stores will carry organic yeast
  • 1 tsp raw organic cane sugar
  • 1 tsp pink Himalayan sea salt
  • 2 cups organic whole wheat flour (divided)
  • 3/4 cup warm water
  • 1 tbsp organic curry powder
  • 2 tsp organic cumin
  • 1 tsp organic turmeric
  • 1 tsp organic garlic powder
  • 1 tbsp olive oil (organic, cold pressed or raw is best)
  • olive oil to coat frying pan


In a small bowl combine water, sugar and yeast. Let sit for approximately 1 minute until yeast is frothy.

In a large bowl combine 1 cup of flour and all other dry ingredients. Add yeast mixture and olive oil. Stir until all ingredients are mixed. Slowly add the remainder of flour stirring until it becomes dough-like. Knead the dough for approximately 4 minutes until well combined.

Separate the dough into four equal balls. Place one ball on a well floured surface and roll with a rolling pin until it is about 1/8 inch thick (about the size of a medium frying pan). Repeat for remainder of dough balls.

Heat a medium frying pan over medium heat and coat thinly with olive oil to prevent sticking.

Place one rolled dough flatbread in the frying pan and cook until it begins to bubble (at this point the side down is starting to brown) turn over and repeat (approximately 2 minutes per side). Repeat for the rest.

Top with your favourite toppings, use as a wrap or enjoy as a pizza. Also good for dipping in your favourite soup!

Curry Coconut Chickpea Quinoa

Ingredients (Serves 6-8)

  • 2 cups cooked quinoa
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 4 cloves of garlic (finely minced)
  • 1 small yellow onion
  • 1 tbsp fresh grated ginger
  • 3 tbsp fine shredded coconut
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1 tsp curry powder
  • ½ tsp coriander
  • ¼ nut milk
  • ¼ cup water
  • Salt to taste


In a large skillet heat oil and sautee onion, garlic, ginger, turmeric, cumin, curry and coriander until onion is soft and spices are fragrant.

Add Chickpeas, quinoa, nut milk and water and stir until heated through and fluid is absorbed.  Stir in coconut.

Great served on a flatbread with veggies, in a salad wrap or as a side dish on it’s own.

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