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Garlicky Chickpeas Flatbread
A garlicky Turkish chickpea flatbread with tomatoes, parsley and eggplant, finished with sumac, cumin and red pepper paste, served over bulgur.
Ingredients
Instructions
Drain and season the chickpeas, then grill them over medium-high heat until well browned, about 9 minutes.
Add the tomatoes, parsley and eggplant, cooking until softened, about 5 minutes.
Stir in the sumac, cumin, red pepper paste and mint for 2 minutes.
Cook the bulgur separately and fluff with a fork.
Let the chickpeas simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the bulgur, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
