Chickpea Florentine Flatbread

If you love cream of spinach dip, chickpea anything, creamy white pizza, and lots of melty cheeses, you’re going to love this spin on a traditional flatbread. One of the best parts of this recipe is that you’ll buy pre-made flatbread in a package of two, which is great because we love doubling up. It also means you’ll have an easy-to-make app for that cocktail party over the weekend. Spoiler: It’s vegetarian, unlike typical Florentine-style recipes that use chicken, like the crowd-favorite chicken Florentine pasta. Here are our best tips on how to make this:

The chickpeas:
Chickpeas get their own special treatment here. Drain and dry the chickpeas very well. They tend to pop in hot fat because of little bits of liquid that get caught in their skins, which tend to fall off when cooking. Use a splatter screen or foil when sautéing them in oil and butter. Just when you think they’re done, chances are they’ll need a few more minutes. The outside should almost be dry and starchy in texture.

The finishing touches:
Strap those chickpeas down with a little sauce drizzle. You can also save some sauce to serve alongside if you prefer that fun dipping experience. If you want to dress this look up a little more, puree the remaining sauce for a pretty green contrast.

Storage:
Wrap any leftovers in foil, place in a zip-top bag or airtight container, and refrigerate for up to 2 days. Reheat in a toaster or oven at 350° until hot and crispy.

Try this recipe. Let us know in the comments below!