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Turkish Weeknight Chickpeas Flatbread
A weeknight Turkish chickpea flatbread with parsley and tomatoes, finished with yogurt, sumac and red pepper paste, served over bulgur.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 7 minutes.
Add the tomatoes, cooking until softened, about 7 minutes.
Stir in the yogurt, sumac and red pepper paste for a final minute.
Cook the bulgur separately according to package directions.
Let everything simmer for about 14 minutes so the flavors meld.
Toss through the parsley just before serving.
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.
