KC's Tomato and Chickpea Flatbread - Don't Forget the Chickpeas Podcast

Ingredients

• 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
• 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
• 2 teaspoons kosher salt
• ¾ teaspoon baking powder
• ½ teaspoon sugar
• 2 cups all-purpose flour, plus more for surface
• 1 cup plain yogurt (not yogurt sauce)
• 4 tablespoons olive oil, plus drizzling