Spiced Tomato And Chickpea Flatbread Recipe By Tasty Food

FALAFEL-SPICED TOMATOES AND CHICKPEAS ON FLATBREAD

Steps:

• Tomatoes and chickpeas:
• Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
• Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
• Yogurt sauce:
• Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
• Do Ahead
• Yogurt sauce can be made 1 hour ahead. Cover and chill.
• Flatbread and assembly:
• Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
• Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
• Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
• Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

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 FLATBREAD WITH OLIVE TAPENADE

Steps:

• FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
• TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.

TOMATOEY SPICED CHICKPEAS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
• Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
• Stir in parsley and mint. Serve warm or at room temperature.

TOMATO, MUSHROOM AND CHICKPEA STEW

Steps:

• Heat oil in large pot.
• Cook onions over medium-low heat until translucent, but not golden.
• Add garlic and mushrooms, cook another 3 minutes.
• Add vinegar, cook 3-4 minutes more, stirring continuously.
• Add tomatoes, chickpeas, capers, olives, oregano, S&P.
• Cook about 15 minutes more.
• Serve over rice or orzo.

CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE

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.