Come Dine With Dads Morroccan Chickpea Flatbreads SKILLS: Weighing INGREDIENTS: 1 tsp yeast 1tBsp honey 200ml warm water 330g strong bread flour Tsp salt Tsp cracked coriander seeds Tsp cracked cumin seeds 1/3 tin of cooked chickpeas, rinsed in a seive 1. Dissolve the yeast and honey in the warm water in a jug 2. In a frying pan, toast the cumin and coriander seeds over medium heat for about 2 minutes. Crack the spices and smash the chickpeas in a pestle and mortar. 3. Put the flour into a large bowl, add the salt, chickpeas, seeds and pour ½ the yeast mixture. Stir with a wooden spoon 4. Gradually add the remaining water. 5. Knead the dough for 5 minutes. 6. Cover with a tea towel and leave to prove (rest) for 40 minutes. 7. Preheat the oven to 220c. 8. Divide the dough into 6 pieces 9. Roll out the dough into flat oval shape about 5mm thick. 10. Place directly on the bars of an oven shelf and cook for 8 to 10 minutes, until puffed up and slightly brown. SKILLS: Weighing Kneading

Drain and rinse the chickpeas in a seive INGREDIENTS: 1 tin of Chickpeas Juice of 1 Lemon 1 Garlic clove 1 tsp Ground Cumin 1 tbsp Tahini 1 tbsp Olive Oil Pinch Salt Drain and rinse the chickpeas in a seive Squeeze the lemon juice out of the lemon Bash the garlic clove to mush it up Put the chickpeas, lemon juice garlic, cumin, salt and tahini in a food processor and whizz. Slowly add a little oil (and water if needed) to make it smooth. Enjoy!