Chickpea Florentine Flatbread
Reduce heat to medium-low. In same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and cook, stirring, until fragrant and very lightly golden, 1 to 2 minutes. Add flour and cook, stirring constantly, until mixture bubbles up and appears lightly golden, about 1 minute more.
Ingredients :
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. unsalted butter, divided
- 1 can chickpeas, rinsed, drained
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic, coarsely chopped
- 2 Tbsp. all-purpose flour
- 1 1/4 cups heavy cream
- 10 oz. spinach
- 2 oz. Parmesan, finely grated
- 6 oz. shredded whole-milk mozzarella
- 2 store-bought or homemade flatbread
Directions :
- Preheat oven to 400°. In a large skillet over medium-high heat, heat oil and 1 tablespoon butter just until butter begins to brown. Add chickpeas and cook, stirring occasionally, until golden and crispy, 5 to 8 minutes; season with salt and pepper. Transfer to a paper towel-lined plate; set aside.
- Reduce heat to medium-low. In same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and cook, stirring, until fragrant and very lightly golden, 1 to 2 minutes. Add flour and cook, stirring constantly, until mixture bubbles up and appears lightly golden, about 1 minute more.
- Add cream and bring mixture to a low simmer. Add spinach and cook, stirring constantly, until wilted, about 5 minutes. Stir in Parmesan until melted; season with salt and pepper. Transfer about 1/2 cup spinach mixture to a small bowl.
- Divide remaining spinach mixture between both flatbreads. Top with mozzarella.
- Bake flatbreads until cheese is bubbly, about 15 minutes. Drizzle with reserved sauce and sprinkle with reserved chickpeas.
