This is as tasty as pizza but it without needing any cheese.
I saw this huge flat bread at the supermarket and it called out to me to be loaded up with flavoursome lamb. For the ‘sauce’ I decided that pureed chickpeas mixed with some Moroccan seasoning would be ideal. The result is really delicious and reasonably healthy I would think (but I’m no expert 🙂 ).
If you don’t like, or can’t get, lamb mince (ground) then beef or even turkey would work equally as well.
This is a great alternative to pizza and it takes minutes to put together. The bread is quite filling so I think this would be enough as lunch for up to 6 people.
Ingredients – serves 4-6:
1 large Turkish flat bread (approx 600g/21 oz)
- 400g/14 oz can chickpeas, drained and rinsed
- 3 teaspoons Moroccan seasoning
- 3 tbsp extra virgin olive oil
- 1/2 tbsp olive or vegetable oil, for cooking
- 1/2 medium onion, finely diced
- 500g/1 lb lamb mince (ground)
- 1 large red capsicum (bell pepper), thinly sliced
- 1 carrot, finely shredded/grated
- fresh flat parsley leaves, to serve
- Heat your oven to 200C/180C fan forced/390F.
- Place your flat bread on a large baking tray.
- Put the chickpeas, 2 teaspoons of the Moroccan seasoning, plus the extra virgin olive oil into a food processor and pulse until nearly smooth.
- Heat the other oil in a medium saucepan and add the onion. Cook for a couple of minutes or until just starting to turn translucent.
- Add the lamb mince to the pan and cook, stirring often to break up any lumps, until just browned. Carefully drain off any excess liquid.
- Add the remaining Moroccan seasoning to the lamb and stir, then remove from the heat.
- Spread the chickpea puree over the flat bread, then top with the lamb and onion mixture. Scatter over the sliced capsicum (bell pepper) and shredded carrot.
- Cook for 15-18 minutes or until the bread is starting to crisp at the edges.
- Remove from the oven and transfer to your serving platter. Scatter over the fresh parsley leaves just before serving.