Turkish Weeknight Chickpeas Flatbread
A weeknight Turkish chickpea flatbread with parsley and tomatoes, finished with yogurt, sumac and red pepper paste, served over bulgur.
Total time
34 min
Prep
20 min
Cook
14 min
Difficulty
medium
Cuisine
Turkish
vegetarian
Ingredients
600gchickpeas
1/2 cupparsley
1tomatoes
1 cupbulgur
to tasteyogurt
to tastesumac
1 tbspred pepper paste
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 7 minutes.
2
Add the tomatoes, cooking until softened, about 7 minutes.
3
Stir in the yogurt, sumac and red pepper paste for a final minute.
4
Cook the bulgur separately according to package directions.
5
Let everything simmer for about 14 minutes so the flavors meld.
6
Toss through the parsley just before serving.
7
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.
Calories
352
Protein
14.5g
Fat
14.4g
Carbs
44.1g
Fiber
12.7g
Sodium
29mg
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