Vegan Middle Eastern Flatbreads

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For 2 (For 4)

Sweet Potato: 1 (2)

Red Pepper: 1 (2)

Chickpeas: 1 can (1 can)

Middle Eastern Spice Blend: 1 pod (2 pods)

Red Onion: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Harissa Paste: 1 pod (2 pods)

Flatbreads: 2 (4)

Baby Spinach: ½ bag (1 bag)

Fresh Mint: 1 bunch (2 bunches)

Coconut Yoghurt: 1 pot (2 pots)

Ras El Hanout: 1 pod (2 pods)

Chopped Tomatoes: 1 can (2 cans)

Vegetable Stock Pot: 1 (2)

Courgette: 1 (2)

Plain Flour: 100g (200g)

Coconut Milk: 200ml can (400ml can)

Panko Breadcrumbs: 2 pods (4 pods)

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 1030 Fat 34g of which saturates 18g Carbohydrates 143g of which sugars 21g Protein 32g Salt 1.63g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

It’s believed that the first boat to carry chillies to Africa landed on the Tunisian coast, probably during Spanish occupation of the region in the 1500s. To this day, Tunisian cooks are still (arguably) North Africa’s reigning chilli kings, and it’s all thanks to harissa, a mixture of roasted red peppers, dried red chillis, garlic, seasonings and olive oil pounded to a paste. To describe it as a ‘chilli sauce’ is to undersell the freshness and intensity of its flavours and the many uses it can be put to. It’s the perfect base for these baked vegetable flatbreads, with a quick courgette mezze and a cooling dip after all that delectable Mediterranean heat.

  • Active time:

    For 2 - 60 minsFor 4 - 85 mins
  • Total time:

    For 2 - 80 minsFor 4 - 90 mins

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