This exotic and spicy Mince Flatbread recipe will bring a taste of Morocco to your family’s tea table. The warming cumin and coriander spices are perfectly coupled with sweet cinnamon, while the sumac gives the dish an extra citrusy flavour. Top the flatbread with creamy hummus, pomegranate seeds and pine nuts for a delightfully crunchy finish.
Heat the olive oil in a large frying pan and over a medium heat fry the onion for 5-6 minutes until softened.
Add the garlic, tomato purée, ground, cumin, coriander and cinnamon and cook for 2 minutes stirring continuously. Add the vegetable stock and bring to a simmer.
Add the Quorn Mince, sultanas and drained chickpeas, stir cover and simmer for 8 minutes.
To serve, heat the flatbreads according to the pack instructions. Spread hummus over the base, spoon the spicy Quorn Mince over the humous, sprinkle with the sumac, pomegranate seeds, pine nuts and parsley.