Smoky Chickpea Pizza with Labneh

  • prep time10 min
  • total time 70 min
  • serves 2 - 4

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.

81 Ratings
Directions for: Smoky Chickpea Pizza with Labneh


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 1/4-inch dice

1 large tomato, peeled and coarsely chopped

½ tsp sugar


3 pitas

½ Tbsp olive oil

4 Tbsp labneh (Lebanese cream cheese)

fresh parsley

3 eggs

2 cups Stewed Chickpeas


Stewed Chickpeas

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.

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.

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.


1. 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.

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

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

See more: Dinner, Eggs/Dairy, Lunch, Middle Eastern, Tomatoes, Vegetarian

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