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- 1 cup cooked chickpeas (or 1 can, drained and rinsed) - 2 tablespoons harissa paste (adjust for spiciness) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - ½ teaspoon salt - 1 teaspoon baking powder - 1 cup all-purpose flour (plus more for dusting) - Fresh cilantro - Lemon wedges Gather these ingredients to make tasty harissa chickpea flatbreads. Chickpeas provide a lovely base. They add protein and fiber. Harissa paste brings heat and flavor. Use more or less based on your heat level preference. Olive oil gives richness to the dough. For the dry ingredients, garlic powder adds depth. Ground cumin adds warmth with its earthy notes. Baking powder helps the dough rise, creating a light texture. Flour is the backbone of the flatbreads. You may want extra for dusting. You can garnish with fresh cilantro for a burst of color and flavor. Lemon wedges are perfect for squeezing on top. They add a refreshing zing that pairs well with the spices. Enjoy these flatbreads with your favorite dips or on their own! First, you need to mash the cooked chickpeas. Use a fork or potato masher. Aim for a mostly smooth mix but keep some texture. This gives the flatbreads character. Next, stir in the harissa paste. You can adjust the amount based on your spice preference. Then, add olive oil, garlic powder, cumin, and salt. Mix everything well until it looks uniform. Now, it’s time to make the dough. Add baking powder to the chickpea mix. Then, gradually add all-purpose flour. After that, pour in the water slowly. You want a soft but slightly sticky dough. If it feels too sticky, sprinkle in a bit more flour. Transfer the dough to a floured surface and knead gently for about two minutes. This helps develop the dough’s elasticity. Heat a non-stick skillet over medium heat. You will cook each flatbread for about two to three minutes on one side. Look for bubbles forming on the surface. Then, flip the flatbread and cook for another two to three minutes until golden brown. Remove them from the skillet and cover them with a clean kitchen towel to keep warm. Serve these warm, garnished with fresh cilantro and lemon wedges for a bright finish. - Tips for Kneading Dough: When kneading, work the dough for about two minutes. Press and fold the dough gently. This helps develop gluten. If you feel it is too sticky, dust your hands and the surface with flour. - Adjusting Stickiness: If the dough sticks too much, sprinkle in more flour slowly. Aim for a soft but not sticky dough. This will make rolling easier. - Recommended Skillet Types: Use a non-stick skillet or griddle for best results. It prevents the flatbreads from sticking. If you do not have non-stick, a regular skillet works too. Just be careful to oil it well to avoid sticking. - Using Non-Stick vs Regular Cookware: Non-stick pans need less oil and heat up well. Regular pans can work but may need more attention to prevent burning. Just keep an eye on your flatbreads as they cook. - Adjusting Harissa Spice Level: Harissa comes in many heat levels. Start with two tablespoons, then taste. If you want more heat, add more harissa paste gradually. - Adding Herbs and Spices: You can mix in fresh herbs like cilantro or parsley. Consider adding spices like smoked paprika or fresh garlic for extra depth. These tweaks can really elevate your flatbreads. {{image_2}} Adding fresh herbs to your flatbreads makes them pop with flavor. You can mix in herbs like parsley, dill, or basil. Just chop them finely and blend them into the dough. This small change can boost taste and add color. Using different flours can also change the flatbreads. Try whole wheat or chickpea flour for a different texture and taste. Each flour brings its own unique flavor. Experimenting can lead to delightful surprises in your kitchen. You can use different types of paste for a new twist. Try green harissa or spicy chili paste. Each paste has its own flavor profile, which can change the whole dish. Don't hesitate to experiment with these ingredients. Get creative with your seasonings too. Add smoked paprika for depth or cumin for warmth. The right spices can transform simple flatbreads into a gourmet treat. Adjust the spices based on what you enjoy. Pair your flatbreads with dips and spreads for a tasty meal. Hummus or tzatziki are great choices. They add creaminess and flavor, making each bite delightful. You can serve them warm or at room temperature. You can also use these flatbreads in wraps and sandwiches. Fill them with grilled veggies, meats, or fresh salads. This makes for a fun, fresh meal. The flatbreads add a unique touch to any sandwich creation. To keep your Harissa Chickpea Flatbreads fresh, store them properly. First, let the flatbreads cool completely. Then, layer them between sheets of parchment paper. Place them in an airtight container. This method helps prevent sticking and keeps them moist. You can store them in the fridge for up to 3 days. If you want to save them for longer, freezing is a great option. Wrap each flatbread tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to 2 months. Be sure to label the bag with the date. When it's time to enjoy your flatbreads again, you have two main options: the microwave or the oven. Using the microwave is quick. Simply place a flatbread on a microwave-safe plate, cover it with a damp paper towel, and heat for 20-30 seconds. For a crispier texture, use the oven. Preheat your oven to 350°F (175°C). Place the flatbreads on a baking sheet and heat for about 10 minutes. This method helps keep the outside nice and crispy while warming the inside. To keep flatbreads warm, wrap them in a clean kitchen towel after cooking. This helps trap heat and moisture. Freshly made Harissa Chickpea Flatbreads taste best when enjoyed right away. If stored in the fridge, they should stay good for about 3 days. When frozen, you can keep them for up to 2 months. Watch for signs of spoilage. If you notice an off smell, mold, or a change in texture, it’s best to discard them. Fresh flatbreads should feel soft and slightly pliable. Enjoying them at their best makes all the difference! Yes, you can use dried chickpeas. Start by soaking them overnight. This softens them, making them easier to cook. After soaking, drain the chickpeas and boil them in fresh water for about 1 to 1.5 hours. Check if they are tender. Once cooked, you can mash them just like canned chickpeas. This gives a great flavor and texture to your flatbreads. Harissa paste can be spicy, but you can adjust it. Start with a smaller amount if you prefer less heat. You can always add more later. Mix the harissa with the chickpeas and taste before you add more. This way, you find the right spice level for your flatbreads. Yes, you can make this recipe gluten-free. Just swap the all-purpose flour for a gluten-free flour blend. Many blends work well for flatbreads. You might need to adjust the amount of water. Start with less and add more until the dough feels right. This way, you enjoy delicious flatbreads without gluten. This blog post covered how to make delicious flatbreads with chickpeas and harissa. We explored key ingredients, from chickpeas to spices, and learned the steps to prepare and cook them. You now have tips for achieving the right texture and flavor. Remember, you can customize your flatbreads with herbs and spices for extra taste. Lastly, storing and reheating tips help keep your flatbreads fresh. Enjoy your cooking adventure and the tasty results!

Harissa Chickpea Flatbreads

Elevate your next meal with these delicious Harissa Chickpea Flatbreads! These easy-to-make flatbreads are infused with the bold flavors of harissa and are perfect for sandwiches or dips. Made with simple ingredients, they come together in just 30 minutes. Ready to spice up your cooking? Click through to explore the full recipe and create your own tasty flatbreads at home!
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Ingredients
  

1 cup cooked chickpeas (or 1 can, drained and rinsed)

2 tablespoons harissa paste (adjust for spiciness)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon salt

1 teaspoon baking powder

1 cup all-purpose flour (plus more for dusting)

½ cup water (adjust as needed)

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

In a mixing bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, with some texture remaining.

    Stir in the harissa paste, olive oil, garlic powder, cumin, and salt until well combined.

      Add the baking powder and flour into the mixture. Gradually pour in the water, mixing until you form a soft but slightly sticky dough.

        Transfer the dough onto a floured surface and knead it gently for about 2 minutes until it becomes elastic. If the dough is too sticky, add a bit more flour as needed.

          Divide the dough into 4 equal portions and roll each portion into a ball. Flatten each ball into a round disk about ¼ inch thick.

            Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for about 2-3 minutes on one side, until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown and cooked through.

              Remove from the skillet and cover with a clean kitchen towel to keep warm.

                Serve the flatbreads warm, garnished with fresh cilantro and lemon wedges on the side for a fresh squeeze of tanginess.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4