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.
