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tomatoes and flatbread on a plate

Spiced Tomatoes And Chickpeas On Homemade Flatbread

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course vegetarian
Cuisine American
Servings 4 servings
Calories 557 kcal

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.

Nutrition

Calories: 557kcalCarbohydrates: 63gProtein: 12gFat: 29gSaturated Fat: 6gSodium: 1905mgFiber: 4g
Keyword chickpeas, homemade flatbreads, legumes, yogurt herb sauce
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