SERVES: 6 + 3 small flatbreads
½ cup whole wheat flour + ¼ cup for kneading
1 Tbsp oil
¼ tsp salt
¼ cup warm water
2 Tbsp oil
½ medium onion, chopped
1 medium carrot, peeled & chopped
1 celery stalk, chopped
1 poblano pepper, diced
½ teaspoon salt
1-1 ½ cups seasonal squash, diced
2 large garlic cloves, minced
¼ tsp black pepper
1 tsp cumin
1 tsp smoked paprika
6 cups chicken or vegetable broth
1 Roma tomato, diced
1 (15oz) can sweet corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
¼ cup cilantro, minced
In a medium bowl, combine flour, salt and oil with a fork using a mashing motion until the mixture can be packed into a shape, but is still crumbly.
Pour in water and mix until it begins to pull together.
On a floured surface, knead dough until smooth, 4-5 minutes
Separate dough into three equally sized pieces. Form pieces into small balls and using your hands, flatten as thinly and evenly as possibly.
Bring a pan to medium high heat and cook each flatbread 1-2 minutes per side. Turn off heat and keep warm in a clean kitchen towel.
Heat oil in a medium pot on medium high heat. Sauté onion, carrot, celery, poblano pepper, and salt, sauté for another 5-7 minutes. Add quash, garlic, and seasoning, sauté for 1-2 minutes.
Stir in broth, tomato, corn, and beans. Cover, bring to a boil, then simmer for 10-15 minutes uncovered. Taste and adjust for seasoning. Turn off heat.
Serve warm with flatbread, garnish if desired.