Chickpea Flatbreads with Burst Tomato Sauce

Name: Chickpea Flatbreads with Burst Tomato Sauce
Yield: 4 servings
Ingredients: 1 1 cup chickpea flour; 1 10 Tbsp. extra-virgin olive oil, divided, plus more for serving; 1 1 1/2 tsp. kosher salt, divided; 1 2 pints cherry tomatoes, halved if large; 1 2 garlic cloves, finely chopped; 1 1 (15-oz.) can chickpeas, drained, rinsed; 1 1 Tbsp. dried oregano; 1 1 tsp. sherry or red wine vinegar; 1 1/4 tsp. smoked paprika (optional); 1 2 Tbsp. cold unsalted butter, cut into pieces; 1 1 cup coarsely crumbled feta (about 5 oz.); 1 Baby greens; 1 such as arugula; 1 kale; 1 or spinach; 1 and lemon wedges (for serving)

From the kitchen of Carly

Crispy chickpea flour flatbreads get topped with jammy burst tomatoes that collapse into a tangy sauce. Garlicky, herbaceous, and deeply satisfying, these are the kind of simple vegetable-forward plates that feel indulgent without the heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup chickpea flour
110 Tbsp. extra-virgin olive oil, divided, plus more for serving
11 1/2 tsp. kosher salt, divided
12 pints cherry tomatoes, halved if large
12 garlic cloves, finely chopped
11 (15-oz.) can chickpeas, drained, rinsed
11 Tbsp. dried oregano
11 tsp. sherry or red wine vinegar
11/4 tsp. smoked paprika (optional)
12 Tbsp. cold unsalted butter, cut into pieces
11 cup coarsely crumbled feta (about 5 oz.)
1Baby greens
1such as arugula
1kale
1or spinach
1and lemon wedges (for serving)

Instructions

Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup 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 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) 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, 1/4 cup oil, and remaining 1/2 tsp. 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.