Chickpea Flatbreads with Burst Tomato Sauce
Discover delicious Chickpea Flatbreads with Burst Tomato Sauce, infused with merquén spice and fresh cherry tomatoes. Perfect with queso fresco and baby greens. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Cast iron skillet
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Whisk
- Spatula
- Skillet
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring spoon
- Grater
- Wooden spoon
- Serving platter
Ingredients
- 1 cup chickpea flour
- 10 tablespoons extra virgin olive oil, divided use, plus more for serving
- 1 1/2 teaspoons kosher salt, divided
- 2 pints cherry tomatoes, halved if large
- 2 garlic cloves, finely chopped
- One 15-ounce can chickpeas, drained (see Note), rinsed
- 1 tablespoon dried oregano
- 1 teaspoon sherry or red wine vinegar
- 1/4 teaspoon merquén or smoked paprika (optional)
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup coarsely grated queso fresco or crumbled feta (about 5 oz.)
- Baby greens, such as arugula, kale, or spinach
- Lemon wedges, for serving
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