Vegetable and chickpea scarpaccia
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Order nowScarpaccia is a simple, rustic Italian kind of tart. It is traditionally made with zucchini and onions but I thought I would try some other vegetables and chickpeas and top it with some Parmesan and seeds. It’s super easy to make and the mixture is spread thin on a baking tray so it becomes crispy around the edges. It’s easy to chop up and store in the fridge for snacks and lunchboxes.
Vegetable and chickpea scarpaccia
- 200 grams grated sweet potato
- 130 grams grated carrot
- 400 gram can chickpeas rinsed and drained
- Sprigs of dried herbs (optional) – I used the leaves of three springs of thyme
- 80 grams flour
- 90 grams water
- Sunflower or pepita seeds for garnish
- Parmesan or cheddar for garnish
- olive oil
Preheat your oven to 190 degrees Celsius.
In a large bowl combine the carrot, sweet potato and chickpeas. With clean hands give it a good squeeze to combine together. This will also break up the chickpeas a bit.
Add a couple of pinches of salt and and a couple of sprigs of dried herbs if you would like.
Add the flour and stir well to combine. Add the water. The dough is supposed to feel quite wet. If it’s too dry add a little more water.
Line a baking tray with baking paper and spread out the dough with wet hands. You want it to be evenly spread out and about 1 cm thick.
Sprinkle with seeds and grated Parmesan.
Brush the top with olive oil and place in the oven for 50 minutes. Be sure to check on it to make sure the edges don’t burn.
Once it’s cooked enjoy it warm or chop it up and store it in the fridge for up to 4 days.
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