Warm Flat Bread With Chickpea Chorizo Stew, Avocado And A Red Cabbage Pickle


Not only does this look amazing, it tastes incredible too. The lettuce and red cabbage pickle give a delightful crunch, then there is the Spanish inspired chickpea and chorizo stew, singing with saffron and paprika flavors. And to put the cherry on top, a lovely creamy avocado half. All this on warm, bubbly flat bread. It’s heaven on flat bread, without a doubt.


 Ingredients –

Flat Bread – Here you can either make your own, which is super easy … Or you can use the store bought soft tortilla (warmed in a dry pan)

Make 8 -10 Large flat breads – For step-by-step pictures go to my blog and type in Flat Bread.

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 100g butter
  • 375g milk
  • 1/4 cup oil

Recipe –

  • Combine the flour and salt in a bowl. This can be done with a food processor using the dough hook or by hand
  • Make a well in the centre of the flour and pour the butter and milk mixture in.
  • Gradually mix in the flour.
  • When the flour is incorporated you should have soft, sticky dough
  • Knead the dough for 5 minutes on a well-floured surface until stretchy and smooth
  • Divide the dough into 8 pieces, or more if you want smaller flat breads
  • Roll out on a floured surface as thin as you can
  • Add more flour if dough is too sticky. I needed to add quite a bit here
  • Wrap in glad wrap and rest at room temperature for half an hour to an hour
  • Divide the dough into 8 pieces, or more if you want smaller flat breads.
  • Roll out on a floured surface as thin as you can I was not able to make perfect circles, so I decided to make them more rustic looking
  • Place in a dry hot non stick pan
  • Cook for about 30 seconds each side until they go brown and start to rise


Chickpea and chorizo stew –


  • 2 x tins of chickpeas – drained and washed
  • 1 onion – roughly chopped
  • 3 cloves garlic – finely chopped
  • 1tbsp olive oil
  • 1 whole piri piri chorizo sausage – sliced
  • 1 tsp. smoky paprika
  • ½ cup white wine
  • 1 pinch (about 10 strands) of saffron – added to the wine
  • 1 tin of tomatoes – broken up
  • ½ cup chicken stock
  • 2 x bay leaves
  • Salt and pepper to taste
  • 1tbsp olive oil
  • ¼ Tsp. cayenne pepper – optional

Recipe –

  • Preheat your oven to 180 degrees C
  • In an ovenproof pot that has a lid, cook your onions and garlic in the olive oil, until the onions are translucent.
  • Add the chorizo and paprika and cook until some of the fat renders out of the sausage. About 8 minutes
  • Add the saffron wine
  • Add Chicken stock, tinned tomatoes, cayenne pepper, bay leaves and salt and pepper
  • Add the chickpeas
  • Mix carefully and place in the oven with the lid on for 45 minutes or until liquid has reduced


Cabbage pickle –

Ingredients –

  • ½ head of red cabbage – finely sliced
  • Add 2 tsp of red wine vinegar
  • Salt and pepper – to taste

Recipe –

  • Place the cabbage in a bowl
  • Add the vinegar
  • Season
  • Mix well
  • Leave to pickle for ½ an hour

Avocado –

Prepare avocado halves and squeeze some lemon in the avocado, to prevent it from going brown. I used a half per flat bread.

Lettuce –

  • Finely slice

Fresh Coriander – whole leaves to garnish


Assembly –

  • Place the warm flat bread on the plate
  • Place the chickpea and chorizo stew on half the bread
  • Add a strip of lettuce
  • Place the avocado toward the end of the flat bread
  • Place the pickle on the top
  • Garnish with coriander
  • Add chilli if desired
  • Eat with a knife and fork, or roll it up and tuck in


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