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Sizzling Chickpeas Flatbread
A sizzling Middle Eastern flatbread with baked chickpeas, cucumber, eggplant and red onion, finished with pomegranate molasses, za'atar and tahini, served over basmati rice.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 6 minutes.
Add the cucumber, eggplant and red onion, cooking until softened, about 6 minutes.
Stir in the pomegranate molasses, za''atar and tahini for 4 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the chickpeas simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, 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.
