Spiced Tomatoes and Chickpeas on Homemade Flatbread – Marinated tomatoes and chickpeas on a simple homemade flatbread with an herb yogurt sauce.
I’ve made this recipe so many times that it is about time that I shared it with you.
It originally comes from Bon Appetit, you know how I am obsessed with their YouTube channel, I watched Carla make it, and then made it for dinner that night. I am not a tomato fan, nor is my family, but loved the idea of making my own flatbreads. I knew that I could make this recipe my own.
My husband likes cherry or jewel tomatoes, so instead of big slices of tomatoes, I halved smaller ones and he loved it. I love recipes like this, you can take the general idea and make it completely your own.
Since we became vegetarians, beans have become a big part of our lives. I always have a few cans of chickpeas in my pantry. The marinated chickpeas are amazing on these flatbreads, but also on a chip or in a salad. And the longer they sit, the better they taste.
I like to use whole milk yogurt for the sauce, but you can use any plain yogurt you have in your fridge. You could even use a non-dairy yogurt to make this a vegan meal.
But the star of the show in my opinion are the homemade flatbreads. There is nothing better than a warm flatbread that just came off the stove to be the base of your delicious toppings.
The dough comes together easily, it’s just a few ingredients. Knead them together and then let them chill out and rest. This is an important step because it helps the dough relax and makes it easier to roll out.
I cook mine in an cast iron skillet, you can use any pan that you have. The oil slightly fries the dough and makes them golden brown and crispy. They are incredible. This is flatbread recipe is a good one to have in your back pocket for so many other things.
How to Make Spiced Tomatoes and Chickpeas on Homemade Flatbread
Start with the tomatoes, mix everything together and let it hang out for 30 minutes to an hour. The salt will release the liquid in the tomatoes and mix with all of the spices.
Make the chickpea mash. I like my chickpeas to have a lot of bite, so I add more vinegar and only mash them a little. Let them sit at room temperature until you are ready to serve them.
The flatbreads come together in no time. Mix the dry ingredients and then add the yogurt. Knead it until it’s almost smooth. Cover and let rest for 15 minutes. Then cook them in a cast iron skillet over medium heat with one tablespoon olive oil. Cook on one side for two minutes, flip, then cook for another minute.
Serve warm flatbreads with marinated tomatoes, smashed chickpeas, yogurt herb sauce, feta cheese, and an extra sprinkle of mint.