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Smoky Chickpea Pizza with Labneh

Smoky Chickpea Pizza with Labneh
PREP TIME
10 min
COOK TIME
1h
YIELDS
2 - 4 servings

A crispy pita pizza starring smoky stewed chickpeas with a few scoops of creamy labneh (Lebanese cream cheese). You can save time by making the stewed chickpeas ahead of time and simply adding them to the pizza for a prep-to-table meal in 15 minutes.

Courtesy of Bonnie Mo. Recipe inspiration from Yotam Ottolenghi’s “Plenty More” cookbook.

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Ingredients

Stewed Chickpeas

1
can chickpeas, drained and rinsed
1
Tbsp olive oil
1
onion, coarsely chopped
3
cloves garlic, crushed
1 ½
tsp tomato paste
¼
tsp cayenne pepper
¼
tsp smoked paprika
2
red bell peppers, cut into ¼-inch dice
1
large tomato, peeled and coarsely chopped
½
tsp sugar

Pizza

3
pitas
½
Tbsp olive oil
4
Tbsp labneh (Lebanese cream cheese)
fresh parsley
3
eggs
2
cups Stewed Chickpeas
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Directions

Step 1

In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.

Step 2

Over medium heat, return paste to the saucepan and cook for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and (a scant) 1 cup water.

Step 3

Bring to a low simmer, cover the pan and cook over low heat for 20-25 minutes, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.

Step 4

Preheat the oven to 425°F (220ºC). Brush pitas with olive oil, spread a thin layer of chickpea mixture over and make a small well in the centre.

Step 5

Crack an egg in the middle of each pita and bake for 8-12 minutes until it’s cooked to desired doneness.

Step 6

Finish with fresh parsley and a few scoops of labneh. Serve immediately.

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