Chickpea Flatbreads With Burst Tomato Sauce Recipes

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

Spiced Tomato And Chickpea Flatbread Recipe by Tasty image

Here's what you need: Walmart Cherry Tomatoes, large garlic, ground coriander, ground cumin, cayenne pepper, kosher salt, olive oil, chickpeas, lemon juice, kosher salt, freshly ground black pepper, green onions, fresh parsley leaves, full-fat greek yogurt, cucumber, fresh mint leaf, fresh parsley leaf, kosher salt, freshly ground black pepper, flatbreads, paprika, fresh parsley

Provided by Walmart

Categories Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 pt Walmart Cherry Tomatoes, halved
1 clove large garlic, minced
½ teaspoon ground coriander
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, optional
¼ teaspoon kosher salt
1 tablespoon olive oil
1 can chickpeas, drained and rinsed
1 teaspoon lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 green onions, white parts only, finely chopped
1 tablespoon fresh parsley leaves, chopped
1 cup full-fat greek yogurt
½ cup cucumber, peeled and finely diced
2 tablespoons fresh mint leaf, finely chopped
2 tablespoons fresh parsley leaf, chopped
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
4 flatbreads, warmed
1 teaspoon paprika
2 tablespoons fresh parsley, chopped

Steps:

Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
Enjoy!

CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE

Chickpea Flatbreads with Burst Tomato Sauce image

These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.

Provided by Anna Stockwell

Categories Chickpea Flat Bread Tomato Garlic Oregano Small Plates Vinegar Paprika Butter Feta Arugula Kale Spinach Lemon Wheat/Gluten-Free Kid-Friendly Quick & Easy Quick and Healthy Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup chickpea flour
10 Tbsp. extra-virgin olive oil, divided, plus more for serving
1 1/2 tsp. kosher salt, divided
2 pints cherry tomatoes, halved if large
2 garlic cloves, finely chopped
1 (15-oz.) can chickpeas, drained, rinsed
1 Tbsp. dried oregano
1 tsp. sherry or red wine vinegar
1/4 tsp. smoked paprika (optional)
2 Tbsp. cold unsalted butter, cut into pieces
1 cup coarsely crumbled feta (about 5 oz.)
Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

Steps:

Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.
Heat 2 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat skillet. Transfer to oven and bake flatbread until edges are golden brown, 8-10 minutes. Using a large spatula, transfer flatbread to a wire rack. Repeat with remaining batter.
Meanwhile, cook tomatoes, garlic, 1/4 cup oil, and remaining 1/2 tsp. salt in a large skillet over medium-high heat, stirring occasionally, until tomatoes begin to burst, 4-5 minutes. Stir in chickpeas, oregano, vinegar, and paprika (if using). Reduce heat to medium and continue to cook, stirring often, until tomatoes have burst more into a fully formed sauce, 3-4 minutes. Remove from heat and stir in butter.
Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.

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