This week we are having A Week.

The baby is teething and going through a mental development leap and not sleeping well and refusing to eat real food and nursing 100 times a day again and I am just about to loose my mind.

These are the times when real food is so, so important. Because what we eat has a profound effect on our moods and diving head first into a pile of refined sugar and crappy carbs could send us further into the downward spiral. Thanks blood sugar!

But even though I’m a nutritionist I sometimes find it hard to work up the motivation to even get into the kitchen when I’m tired and emotional, never mind making something healthy.

The night that I made this sensual little chickpea number I had planned to make turkey burgers that I was going to eat wrapped in a leaf of romaine lettuce. I know, right? But by the time dinner rolled around I would have cut a bitch for pizza, given the chance.

So this was the compromise: a garlicky, herby flatbread made with chickpea flour so it’s full of protein and fiber and topped with all my favourite green things. I had everything I needed already in my pantry and I mixed up the batter just before bath time so it was ready for me to pop in the oven once my babe was tucked into her bed. Fifteen minutes later and dinner was served.

Just like it’s less virtuous cousin pizza you can top this any number of ways. Put your favourite tomato sauce and cheese on it. Make a big salad and serve it on top. Cut it into strips and serve it on the side of a big plate of roasted vegetables and chicken. Pour the batter into four portions instead of two and they make excellent wraps.

These also freeze really well so make a double batch if you’re super organized and dinner will be ready in even half the time the next time you’re having A Week.

Chickpea Socca Flatbread
Makes 2 10″ flatbreads&nbsp
Recipe adapted from a few different places over the years.

I topped my socca with a little but of everything I had leftover in my fridge before a market trip – asparagus, green olives, green onions and spinach all over a schmear of pesto. You can seriously do anything with this versatile little vessel so get creative!


2 cups chickpea flour
2 cups water
3 tablespoons olive oil plus more for pan
2 garlic cloves
1 tsp sea salt
Big handful of fresh herbs or about 1 tbsp of dried (basil, thyme, rosemary, oregano, parsley, herbs de provence all work well or leave ’em out if you dont have anything on hand)


1. Mix all ingredients in a large mixing bowl and set aside for at least 30 minutes. I’ve left it out for up to an entire day.

2. Set rack in the top third of your oven and preheat your broiler with a 10″ skillet (cast iron or oven proof) inside for about 10 minutes.

3. Once the pan is hot coat with 1 teaspoon of olive oil and then carefully pour in half the batter. Pop it into the oven until set and starting to brown around the edges, about 10 minutes. Repeat with remaining batter.

4. Eat plain on the side of your meal or top with whatever you’ve got!

5. Enjoy!