Besides the good company of friends and the exciting menu, the presentation was an absolute pleasure. We ordered the table edge shawarma, a small batch of spicy chicken (or meat) placed on the table to admire and, of course, photograph it, as it continues to cook and is then carved out of it. Table. We also had a range of dips and flatbreads, which arrived in the splendor of the Lazy Susan towers on several levels.
I had forgotten how much fun eating could be! Inspired by one of the flatbreads I tasted that night, this quick and easy recipe is my way of bringing some of the pixie dust from this meal to my daily diet.
To prepare, mash the cooked chickpeas in a bowl with olive oil and lemon juice just enough to start to come together, then season them with a generous amount of zaatar. In case you don’t know it, zaatar is a blend of Middle Eastern herbs which, although the exact blend varies, is usually a combination of dried oregano, thyme, marjoram, sumac, and seeds. sesame. It’s typically served on bread with olive oil, but it’s sprinkled with heaven on just about everything from popcorn and eggs to grilled veggies. You can find it in most mainstream supermarkets these days.
For these pizzas, the chickpea puree is stacked on whole grain pita bread, then sprinkled with tangy feta cheese, chopped fresh tomatoes, and grated mozzarella. They are baked in a hot oven until the bread is crisp, the cheese is melted and the scent of the herbs is unleashed, before all the mess is covered with fresh parsley. The result is a meal that brings an exciting change of pace to the table, simple and healthy, and bursting with flavor.
- Two (15-ounce cans) no salt added chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 2 tbsp plus 2 tsp olive oil, divided
- 2 teaspoons of fresh lemon juice
- 2 tablespoons of zaatar (see NOTE)
- Kosher salt (optional)
- Four whole wheat pitas (6 inches)
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 cup (6 ounces) grape tomatoes, cut into wedges
- 2/3 cup (2 1/2 ounces) grated mozzarella cheese
- Chopped fresh flat-leaf parsley, for garnish
Place a rack in the upper third of the oven and preheat to 450 degrees.
Place the chickpeas in a medium bowl. Add 2 tablespoons of the oil and lemon juice, then use a fork or potato masher to coarsely mash the chickpeas, until about half of it is broken down and the mixture comes together. Stir in the zaatar. Taste and season with salt, if desired (depending on the salt content of the zaatar you are using).
Place the pita on a large rimmed baking sheet and brush the tops of each with the remaining 2 teaspoons of olive oil.
Spread about a quarter of the chickpea mixture over each pita, then sprinkle each with the feta, then the tomatoes and finally the mozzarella cheese.
Place in the oven and roast for 12 to 14 minutes, or until the cheese is melted and the bread is crisp. Garnish with parsley and serve.
NOTE: The sodium content of Zaatar mixtures varies widely and the amount is not always clearly stated. Try to find a brand with no added salt or low sodium where salt is one of the last ingredients on the ingredient list. Alternatively, you can substitute 1 1/2 teaspoon of dried oregano and dried thyme plus 1 teaspoon of toasted sesame seeds and lemon zest for the zaatar in this recipe.
Calories: 497; Total fat: 19 g; Saturated fat: 5 g; Cholesterol: 21 mg; Sodium: 595 mg; Carbohydrates: 65 g; Dietary fiber: 13 g; Sugar: 7 g; Protein: 21 g.