Full recipe: https://rainbowplantlife.com/vegan-tagine-with-chickpeas/ Flatbread recipe written below! I'm making a big change! Learn about it here: https://www.youtube.com/watch?v=TIS2u8F6X2s 🌟 Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial: https://rainbowplantlife.com/mealplans/ Want more details on how the plans work? Watch this video! https://www.youtube.com/watch?v=KTuGLVIWsMg IN THIS VIDEO Dutch oven: https://amzn.to/35SLfa6 Apron: https://www.hedleyandbennett.com/collections/the-smocks Ras el hanout: https://amzn.to/3Rc8zrk 🔪 MY KITCHEN ESSENTIALS Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha") Instant Pot 6 quart: https://amzn.to/3aQY1aQ Vitamix professional-grade blender: https://amzn.to/406rabM Vitamix 32-ounce container: https://amzn.to/3RbGRdw Dutch oven: https://amzn.to/35SLfa6 Le creuset saucepan: https://amzn.to/47C7W0M All Clad stainless steel saucepan: https://amzn.to/3RsGJZx All Clad stainless steel sauté pan: https://amzn.to/3rq9XgV Food Processor: https://amzn.to/38L8Aub Cast iron pan: https://amzn.to/3fYOvcM Nonstick frying pan: https://amzn.to/3QXpOLF Large Cutting Board: https://amzn.to/3spsW60 Digital scale: https://amzn.to/3TSHVng QUICK FLATBREAD RECIPE ▪️ 300g all-purpose flour, plus more as needed ▪️ 1 heaping tsp kosher salt ▪️ 1 1/2 tsp baking powder ▪️ 140g (5 ounces) creamy vegan coconut yogurt ▪️ 105 mL water ▪️ Extra virgin olive oil ▪️ Flaky sea salt 1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough. 2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough. 3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes. 4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper). 5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it. 6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel. 7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side. 8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky). 🔑 Key Moments: 00:00 Introduction 00:22 Prep the aromatics 00:47 How to prep butternut squash 01:43 Time to cook! 05:10 Start the flatbread (so good!) 06:33 Make the yogurt sauce 07:30 Finish the flatbread 09:04 Final touches for the stew 09:48 Taste test!