CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.