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Turkish Fiery Chickpeas Flatbread
A fiery Turkish chickpea dish with parsley, tomatoes and eggplant, finished with yogurt, sumac and red pepper paste, served over rice pilaf.
Ingredients
Instructions
Drain and season the chickpeas, then simmer them over medium-high heat until well browned, about 8 minutes.
Add the tomatoes and eggplant, cooking until softened, about 3 minutes.
Stir in the yogurt, sumac and red pepper paste for 2 minutes.
Cook the rice pilaf separately according to package directions.
Let everything simmer for about 7 minutes so the flavors meld.
Toss through the parsley just before serving.
Serve hot over the rice pilaf, 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.
