CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE

Chickpea Flatbreads with Burst Tomato Sauce image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

Previous Next

1 cup chickpea flour
10 Tbsp. extra-virgin olive oil, divided, plus more for serving
1 1/2 tsp. kosher salt, divided
2 pints cherry tomatoes, halved if large
2 garlic cloves, finely chopped
1 (15-oz.) can chickpeas, drained, rinsed
1 Tbsp. dried oregano
1 tsp. sherry or red wine vinegar
1/4 tsp. smoked paprika (optional)
2 Tbsp. cold unsalted butter, cut into pieces
1 cup coarsely crumbled feta (about 5 oz.)
Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

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.