Chickpeas flavored with garlic and parsley are an easy—and delicious—flatbread topping. Note: A pasta machine is recommended for this recipe.

Adapted from Wine Bar Food, by Cathy Mantuano and Tony Mantuano, copyright © 2008. With permission from Clarkson Potter/Publishers.

This recipe is made from ingredients featured in The Great Pantry Makeover.
Servings: Makes 16 large pieces
  • 4 cups all-purpose flour , plus more for dusting
  • 1 1/2 tsp. sea salt , plus more to taste
  • 2 envelopes active dry yeast
  • 1/3 cup plus 6 Tbsp. extra-virgin olive oil , plus more for pan and brushing
  • 2 cans (15 ounces apiece) chickpeas , rinsed and drained
  • Freshly ground pepper
  • 8 cloves garlic , thinly sliced
  • 1 1/2 cups flat-leaf parsley leaves
  • 1/4 tsp. powdered sumac (available at
  • Directions
    Whisk together flour and salt; set aside. Combine yeast and 1 1/2 cups warm water in bowl of an electric mixer (fitted with paddle) and let sit until bubbly, about 5 minutes. Stir in 2 tablespoons oil. Then add flour-salt mixture. Mix on low until water is absorbed and a shaggy dough forms, about 30 seconds. Then switch to dough hook and mix until uniform and smooth, about 2 minutes. It will be slightly sticky.

    Divide dough into 4 equal pieces and shape into balls. Place on an oiled cookie sheet. Cover with plastic wrap and let dough rise in a warm place until doubled in size, 1 to 2 hours.

    Preheat oven to 425°. Working with one dough ball at a time (cover the rest with plastic wrap until ready to use), dust ball with flour and flatten with your hand.

    Roll dough to make sixteen 4" x 12" thin pieces. If using a pasta machine: Cut each ball in half and roll both parts through with the rollers set midway apart. Repeat, sprinkling dough with flour, each time reducing the space between rollers by one setting at a time until reaching the second to last (dough will be a smooth, thin sheet). When finished, cut both sheets in half on an angle. Repeat process with rest of dough balls. (By hand: Divide each of the 4 balls into quarters and use a rolling pin on a floured surface to flatten the sections into thin rectangular pieces.)

    Transfer dough to 2 nonstick cookie sheets so that 2 pieces will fit on each sheet. Brush pieces lightly with oil and bake until golden brown, 14 to 16 minutes, switching pan positions halfway through. Remove from oven. Repeat.

    Meanwhile, puree chickpeas with 1/3 cup oil in a food processor until smooth. Season to taste with salt and pepper.

    Heat 4 tablespoons oil in a medium sauté pan over medium-high heat. Add garlic and cook until golden brown, 2 to 3 minutes. Remove garlic; drain on paper towels. Add parsley and fry until crisp, 1 to 2 minutes. Remove from pan and set aside to cool.

    Spread flatbreads with a generous layer of chickpea puree and sprinkle with garlic chips and fried parsley. Return flatbreads to oven in batches until warmed through, 2 to 3 minutes. Remove from oven. Dust with sumac and serve.


    Next Story