Flatbreads Topped with Spinach and Egg | Clean Plates

Ingredients

• A handful of caraway seeds
• 250g (2 cups) chickpea flour
• ½ - ¾ cups cold water
• 15oz canned lima beans, drained and rinsed
• 1 tbsp rapeseed (or canola) oil, plus extra for frying
• 1 cup spinach
• 4 eggs
• Toasted pumpkin seeds to sprinkle
• Flaked sea salt and cracked black pepper