Roasted capsicum and aioli flatbread

Chickpea flour is high in resistant starch, a carb that helps feed microbes in your gut, and it makes a great swap for wheat flour in this healthy appetizer.

Ingredients

For Chickpea Flatbread

2 1/2 cups chickpea flour

2 tsp salt

1 tsp freshly ground black pepper

1/4 cup plus 2 tbsp olive oil, plus more for pan

For Roasted Pepper and Aioli Topping

1kg capsicum

2 tbsp preferred cooking oil

1 1/2 tsp smoked paprika

salt

pepper

1 cup homemade or store-bought aioli or vegan mayo

2 tbsp finely chopped flat-leaf parsley

flaky sea salt, for serving

Directions

In medium bowl, whisk together chickpea flour, salt, and pepper. While whisking, pour in 3 1/2 cups water in steady stream and whisk until incorporated. Whisk in 1/4 cup oil. Cover and let stand at room temp 8 to 10 hr. or refrigerate at least 18 hr. and up to 24 hr.
When ready to bake, place rack in highest position and heat oven to 220°C. Brush 23 by 33cm baking pan with oil. Line bottom with parchment paper; brush paper. Pour batter into prepared pan. Bake on top rack 25 to 45 min, until flatbread is firm. There should be no soft bits and no indentation left when you press bread with your finger. (Baking time will vary based on how long batter rested. The longer the resting time, the faster bread will bake.)
While flatbread is baking, on rimmed baking sheet, toss capsicums with oil, paprika, 1 tsp salt, and 1/2 tsp. pepper. Roast on bottom rack, tossing once, until peppers are tender and dark brown in spots, 30 to 35 min.
Remove capsicums from oven. When cool enough to handle, pull off and discard stems.
When flatbread is done cooking, remove from oven and reset oven to high. Brush with remaining 2 tbsp oil and return flatbread to oven. Bake until top is golden brown and begins to bubble, 1 to 5 min.
Run flexible spatula around edges of flatbread and flip from pan onto wire rack, then flip again, this time right side up, onto cutting board.
Spread aioli over flatbread, leaving 1.5cm border. Top with roasted capsicum, then sprinkle with parsley and flaky sea salt if desired. Cut into squares to serve.

NUTRITION (per serving): 431 cal, 9 g pro, 27 g carb, 5 g fiber, 5.5 g sugars (0 g added sugars), 33 g fat (4.5 g sat fat), 5 mg chol, 736 mg sodium