Chickpea Flatbread and Curried Vegetable Dip

Chickpea Flatbread

• 280 g dried chickpeas
• 200 g water
• 50 g olive oil, plus extra for greasing
• ½ tsp fine sea salt
• 1 tsp baking powder
• 1 Tbsp sesame seeds

Curried Vegetable Dip

• 30 g olive oil
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp curry powder
• 1 tsp garlic powder
• 100 g aubergine, diced (1 cm)
• 100 g courgettes, diced (1 cm)
• 80 g tinned chopped tomatoes
• ½ tsp fine sea salt
• 1 Tbsp fresh coriander leaves, roughly chopped