Chickpea Flatbreads with Burst Tomato Sauce

Ingredients for Chickpea Flatbreads with Burst Tomato Sauce

• 240ml chickpea flour

• 150ml extra-virgin olive oil, divided, plus more for serving

• 1 1/2 colheres de chá de sal kosher, dividido

• 1125ml cherry tomatoes, halved if large

• 2 dentes de alho, finamente picados

• 1 (425g) can chickpeas, drained, rinsed

• 1 colher de sopa de orégano seco

• 1 teaspoon sherry or red wine vinegar

• 1/4 teaspoons smoked paprika (optional)

• 2 tablespoons cold unsalted butter, cut into pieces

• 1 cup coarsely crumbled feta (about 140g )

• Baby greens, such as rocket, kale, or spinach, and lemon wedges (for serving)

Place a rack in top third of oven; preheat to 232°C. Whisk chickpea flour, 2 tablespoons oil, 1 teaspoon salt, and 240ml 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 tablespoons oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (180ml ) 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, 60ml oil, and remaining 1/2 teaspoons 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.

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