CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE
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
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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Kirill Petruk
[email protected]These flatbreads were a bit bland for my taste, but they were a good base for toppings. I added some grilled vegetables and cheese, and they were delicious.
Jessica Molina
[email protected]I'm not sure if I would make these flatbreads again. They were okay, but they didn't really wow me.
Alecia Mcloud
[email protected]These flatbreads were a good way to use up leftover chickpeas. They were easy to make, but they weren't anything special.
Phelicia Davis
[email protected]These flatbreads were okay, but I've had better. I think I would have liked them better with a different sauce.
Hunter Williamson
[email protected]I'm not sure what I did wrong, but my flatbreads were a complete disaster. They were dry and crumbly, and the sauce was too watery.
sweet jaan
[email protected]These flatbreads were a lot of work, and they didn't taste that great. I wouldn't recommend them.
Jibon100 Jibon100
[email protected]I followed the recipe exactly, but my flatbreads didn't turn out as pictured. They were more like thick pancakes than flatbreads.
Lubega Ronard
[email protected]I had a hard time getting the flatbreads to cook evenly. The edges were burnt, but the centers were still doughy.
Nabiha Taj
[email protected]These flatbreads were a bit bland for my taste. I think I would have liked them better with a more flavorful sauce.
Maureen Chisulo
[email protected]I'm not a huge fan of chickpea flour, but these flatbreads were surprisingly good. The texture was light and fluffy, and the burst tomato sauce was tangy and flavorful.
Mpho Percy
[email protected]These flatbreads are the perfect appetizer or snack. They're also a great way to get your kids to eat more vegetables.
Sumi Akther
[email protected]I'm definitely going to make these flatbreads again. They're so delicious and versatile. I can't wait to try them with different toppings.
Melvin Naidoo
[email protected]These flatbreads are a great way to use up leftover chickpeas. They're also a great source of protein and fiber.
Shelby Ennis
[email protected]I love these flatbreads! They're so easy to make, and they're always a hit with my friends and family.
Lebogang Tracy
[email protected]Yum! These flatbreads were so good. I made them for dinner last night, and my family loved them. They're a great way to get your kids to eat more vegetables.
Dinesh Gautam
[email protected]These flatbreads were delicious! I made them with a roasted tomato sauce, and it was perfect. The flatbreads were crispy and flavorful, and the burst tomatoes added a nice pop of flavor.
Mukona Mohope
[email protected]I made these flatbreads for a party, and they were a huge hit! Everyone loved them. They're so easy to make, and they're a great way to use up leftover chickpeas.
kimo mido
[email protected]These flatbreads were easy to make and turned out great! I used a store-bought tomato sauce, and it worked just fine. The flatbreads were crispy and flavorful, and the burst tomatoes added a nice touch of sweetness.
Md Jihad Ali Hridoy
[email protected]I'm not usually a fan of chickpea flour, but these flatbreads were surprisingly good. The texture was light and fluffy, and the burst tomato sauce was tangy and flavorful. I'll definitely be making these again!
Mihle Siyali
[email protected]These chickpea flatbreads were a hit! They were crispy on the outside and soft on the inside, and the burst tomato sauce was incredibly flavorful. I loved the addition of the herbs and spices, which gave the dish a nice depth of flavor.