Spiced Tomato And Chickpea Flatbread Recipe By Tasty

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.

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!

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