Georgian Lobiani Red Bean Flatbreads

Ingredients

• 1 can red kidney beans, drained and rinsed
• 2 small flatbreads or naan-style breads
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp ground coriander
• 1/2 tsp ground blue fenugreek or ground cumin
• 1 tsp smoked paprika
• 2 tbsp chopped cilantro
• 1 tbsp chopped parsley
• 1 tsp red wine vinegar
• 1 cup shredded cabbage
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 220 C / 425 F and line a tray with parchment.
2. Sauté onion in olive oil until soft, then add garlic, coriander, fenugreek, and paprika for 30 seconds.
3. Add beans and a splash of water, mash roughly with a fork, and stir in vinegar, cilantro, parsley, salt, and pepper.
4. Spread the bean filling over half of each flatbread, add a little cabbage for crunch, and fold the breads over into half-moons.
5. Brush the outsides lightly with oil and bake until crisp and browned, 10 to 12 minutes, turning once if needed.
6. Rest for 2 minutes, cut each lobiani into wedges, and serve while the filling is hot.

Allergen note: Contains gluten when made with regular flatbreads; choose gluten-free flatbreads if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.