Cumin Chickpea Flatbreads Recipes

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.

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

CUMIN CHICKPEA FLATBREADS

Steps:

• Mince the garlic clove and combine the yogurt, garlic, cilantro, salt and pepper in a bowl; set aside.
• Slice the chili pepper in half. Remove the seeds with the back of a knife then very finely dice the flesh. Halve the tomatoes.
• Heat the olive oil in a frying pan. Add the chili, tomatoes, cumin and turmeric. Stir to coat. Add the chickpeas and cook for a few minutes until warmed through, then crush the chickpeas with a spoon or a fork.
• Add the lime juice and stir well. Warm the flatbreads and spoon the chickpeas over, then top with the yoghurt mixture and fold up.