Looking to add more legumes to your diet? Try this easy and delicious recipe for Spiced Tomatoes And Chickpeas On Homemade Flatbread.
One of the most delicious and versatile ways to add fiber and protein to your diet is with legumes. That’s why I always have my pantry stocked with both the canned and dried varieties. Beans, lentils, and peas—I love them all! This weekend, for example, I made a hearty cassoulet using the white Tarbais beans I had purchased in the south of France last year. The beans needed soaking, and the dish involved many steps, but sometimes I’m perfectly happy opening a can and making something that’s easier and just as satisfying.
If you’re keen on adding more legumes to your meals, this recipe (adapted from one I came across in a magazine) will make a good case for always having canned chickpeas on hand. Marinated in red wine vinegar, shallots, olive oil, pepper, and parsley, these chickpeas are the star of this recipe, but they are also great tossed into a salad or served over a grain bowl. And the longer they sit, the better they taste!
The base is the homemade flatbreads, which come together easily with a dough made using just a few ingredients. After resting, the dough is rolled out into flatbreads and pan-fried until golden and crispy. This is certainly a good recipe to have in your back pocket for so many other dishes like curries and wraps.
I like to use whole milk yogurt for the sauce and flatbreads, but you can use any plain yogurt you have in your fridge. You could even use a nondairy yogurt to make this a vegan meal. I served this to my sister-in-law’s husband (who thinks a meal can’t exist without meat), and I’m happy to report he asked for seconds.
Other ways to use canned chickpeas
If there’s one legume I can’t live without, it’s chickpeas. Here are just some of the many ways I add them to my diet:
- In soups, curries, and stews
- Puréed into a thick hummus with aromatic spices, lemon juice, tahini, and olive oil
- Smashed and mixed with mayo, lemon juice, parsley, capers, and kelp flakes to make a mock “tuna” salad
- Roasted with olive oil and spices and enjoyed as a wholesome snack
- Blitzed and shaped into burgers with flour, herbs, and spices
Also, do not discard the water! Known as aquafaba, it’s an excellent replacement for eggs in baked goods and can even be used to make things like plant-based meringue or mousse.
How do I store leftovers?
The chickpeas, yogurt sauce, tomatoes, and flatbreads can all be stored separately in airtight containers. They will keep well in the fridge for up to 3 days. You can also freeze the flatbread for up to 3 months. In order to prevent them from sticking, place a piece of parchment paper between them. They will thaw quickly at room temperature.
Serving suggestions
This vibrant and flavorful meal will go down a treat with our Refreshing Mint-Lime Iced Tea Cooler. To make the meal a little more substantial, pair it with a side of this healthy Kale Salad or a bowl of creamy Zucchini Soup.
In the mood for dessert? Keep it light with this delightfully airy Strawberry Mousse or opt for our Strawberries Romanoff.
Spiced Tomatoes And Chickpeas On Homemade Flatbread
Ingredients
For The Marinated Tomatoes:
- 2 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 pint cherry tomatoes halved
For The Marinated Chickpeas:
- 1 can chickpeas (15 1/2 ounces) drained and rinsed
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 small shallot minced
- 1/2 cup parsley chopped
- 3 tablespoons olive oil
For The Herb Yogurt Sauce:
- 1/4 English cucumber peeled and chopped
- 3/4 cup plain yogurt
- 1/2 cup fresh mint chopped
- 1/2 cup parsley chopped
- A few dashes of hot sauce
- Salt and pepper to taste
For The Flatbreads:
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups flour
- 2 teaspoons salt
- 1 cup plain yogurt
- 4 tablespoons olive oil
For Serving:
- Feta cheese
- Mint finely chopped
Instructions
To Make The Marinated Tomatoes:
- Toss garlic, thyme, mint, red pepper flakes, coriander, cumin, salt, and tomatoes in a bowl. Let sit at room temperature for 30 minutes.
To Make The Marinated Chickpeas:
- Place the chickpeas and vinegar in a bowl. Season with salt and pepper. Mash approximately half of the chickpeas with a fork. Stir in shallots, parsley, and olive oil. Set aside.
To Make The Herb Yogurt Sauce:
- Mix everything together in a small bowl. Check for seasoning. Let sit for 15 minutes at room temperature.
To Make The Flatbreads:
- Whisk baking powder, sugar, flour, and salt in a large bowl. Add the yogurt and stir to combine. Transfer the dough to a floured work surface and knead until smooth, about 1 minute. Divide into 4 pieces, cover with a towel, and let rest for 15 minutes.
- Working with one piece of dough at a time, roll out circles of approximately 1/8-inch thick. Heat one tablespoon of oil in a large skillet over medium heat. Cook each flatbread for about 2 minutes. Flip, and cook for an additional minute. Transfer to a plate. Repeat until all the flatbreads are cooked.
To Assemble The Dish:
- Top the flatbreads with yogurt sauce, chickpeas, and tomatoes. If desired, top with crumbled feta cheese and mint.
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