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Spiced Chickpeas Bake with Flatbread
A spiced Mediterranean chickpea bake with spinach, eggplant and cucumber, finished with sumac, tahini and za'atar, served over flatbread.
Ingredients
Instructions
Drain and season the chickpeas, then stir-fry them over medium-high heat until well browned, about 8 minutes.
Add the spinach and eggplant, cooking until softened, about 5 minutes.
Stir in the sumac, tahini and za''atar for 2 minutes.
Warm the flatbread separately.
Let everything simmer for about 19 minutes so the flavors meld.
Fold in the cucumber just before serving.
Serve hot over the flatbread, 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.
