Chickpea Flatbreads with Burst Tomato Sauce

Ingredients

• •1 cup chickpea flour
• •10 Tbsp extra-virgin olive oil
• •1½ tsp kosher salt
• •2 pints cherry tomatoes
• •2 cloves garlic
• •1 can chickpeas
• •1 Tbsp dried oregano
• •1 tsp sherry or red wine vinegar
• •¼ tsp smoked paprika
• •2 Tbsp unsalted butter
• •1 cup feta
• •2 cups baby greens
• •arugula
• •kale
• •spinach
• •1 whole lemon

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   20 min

3. 3.

   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.

   9 min

4. 4.

   Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.

   5 min