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Pea, squash and tamarind flatbreads

Name: Pea, squash and tamarind flatbreads
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Ingredients: 1 tsp chaat masala or garam masala; ¼-½ tsp chilli powder; ¼ tsp fine sea salt; 1 tbsp vegetable or sunflower oil; 400g tin cooked whole peas, such as carlin peas, yellow peas, blue peas or chickpeas, drained (we used Hodmedod’s British Carlin Peas); 300g squash or pumpkin, cut into 3cm thick wedges; 1-2 tbsp tamarind paste (different brands vary in strength so taste as you add); 75g natural yogurt; 1 small red onion; 2 small naans or flatbreads (we used garlic and coriander naans); Small handful coriander, roughly chopped

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Feb 23
Updated: 18 Mar 24

Tinned chickpeas are a staple in our shopping baskets these days, but similar British-grown pea varieties have been part of our food culture for centuries. Dark brown carlin peas are a great example – we’ve roasted them in spices until crisp and crunchy for a satisfying topping to flatbreads and paired them with tangy tamarind.

Next time: try halloumi and pea falafel flatbreads

Easy
January 2023

Test kitchen approved

Serves 2
Hands-on time 15 min. Oven time 25 min

Next time: try halloumi and pea falafel flatbreads

Vegetarian recipes

Nutrition: per serving

Calories: 459kcals
Fat: 11.6g (1.7g saturated)
Protein: 20.9g
Carbohydrates: 58.3g (17.4g sugars)
Fibre: 18.9g
Salt: 1.3g

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Ingredients

1 tsp chaat masala or garam masala
¼-½ tsp chilli powder
¼ tsp fine sea salt
1 tbsp vegetable or sunflower oil
400g tin cooked whole peas, such as carlin peas, yellow peas, blue peas or chickpeas, drained (we used Hodmedod’s British Carlin Peas)
300g squash or pumpkin, cut into 3cm thick wedges
1-2 tbsp tamarind paste (different brands vary in strength so taste as you add)
75g natural yogurt
1 small red onion
2 small naans or flatbreads (we used garlic and coriander naans)
Small handful coriander, roughly chopped

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Method

Heat the oven to 200°C fan/gas 7. In a small bowl, mix the masala, chilli powder, salt and oil. Spread the whole peas out in a shallow baking dish and the squash wedges on another tray. Drizzle the spiced oil over both, then roast for 25 minutes, stirring and swapping the trays over halfway, until the squash is tender and golden at the edges and the peas are crisp.
Meanwhile, stir the tamarind paste into the yogurt and finely chop the red onion. Add the naan or flatbreads to the oven a few minutes before everything is cooked (they can sit on top of the squash if you don’t have a third shelf).
Put the breads on plates then top with the squash and crispy peas. Drizzle over the tamarind yogurt then scatter over the onion and some coriander. Serve straight away.

Recipe from January 2023 Issue

Nutrition

Nutrition: per serving

Calories: 459kcals
Fat: 11.6g (1.7g saturated)
Protein: 20.9g
Carbohydrates: 58.3g (17.4g sugars)
Fibre: 18.9g
Salt: 1.3g

delicious. tips

Eco tip: Don’t peel your squash! Once roasted, you’ll be surprised at how tender the skin becomes and, as with most veg, a lot of the nutrients are found where the skin meets the flesh. If the variety you’ve chosen still has tough skin once roasted, simply pull it away once cooked.

Easy swaps: Use a dairy-free yogurt alternative and vegan flatbreads to make this recipe vegan.