CHICKPEA FLATBREAD WITH BURST TOMATO SAUCE
Simple, versatile and perfect for summertime! Click to view full recipe.
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 lapanzaoliveoil.com.
Cooking tools:
- Cast iron skillet
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Colander
- Spatula
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 cup of chickpea flour
- 1 ½ tsp. Kosher salt, divided
- 10 Tbsp. La Panza Extra Virgin Olive Oil, divided, plus extra for serving
- 2 garlic cloves, chopped finely
- 2 pints cherry tomatoes, halved if they are larger
- 1 Tbsp. dried oregano
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 tsp. sherry or red wine vinegar
- 2 Tbsp. unsalted butter, cold and cut into pieces
- 1 cup coarsely crumbled feta (5 oz)
- ¼ tsp. smoked paprika (optional)
- Baby greens (spinach, arugula, or kale and lemon wedges for serving)
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