KC’s Tomato and Chickpea Flatbread

This is a recipe by friend of the pod KC! It is not gluten-free, but you can probably substitute a gluten-free flatbread recipe for that portion if you need.

Serves 6.

Tomato and Chickpea Mixture
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sumac (or combination of turmeric and lemon zest)
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground coriander 
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 large heirloom tomatoes, any color, thinly sliced
  • One 15.5 oz can chickpeas, rinsed
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 1 small shallot, thinly sliced
  • ½ cup parsley leaves with tender stems
  • 3 tablespoons olive oil
Yogurt Sauce
  • 1 persian cucumber, peeled and chopped
  • ¾ cup plain yogurt
  • ½ cup coarsely chopped fresh mint
  • ½ cup coarsely chopped fresh parsley
  • Hot sauce to taste
  • Kosher salt and freshly ground black pepper to taste
Flatbread
  • 2 teaspoons kosher salt
  • ¾ teaspoon baking powder
  • ½ teaspoon sugar
  • 2 cups all-purpose flour, plus more for surface
  • 1 cup plain yogurt
  • 4 tablespoons olive oil, plus drizzling
  • Freshly ground black pepper to taste
Instructions
  1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl.
  2. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to one hour. 
  3. Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
  4. Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes. Set aside.
  5. Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add 1 cup plain yogurt (not yogurt sauce) and stir to combine, as the yogurt’s acidity ensures a tender texture.
  6. Transfer the dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes, making the dough easier to roll.
  7. Working one at a time, roll out each piece of dough into a round about ⅛” thick.
  8. Heat 1 tbsp oil in a cast iron skillet over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
  9. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.