The flatbread with crunchy chickpeas, sweet Italian peppers, and roasted tomatoes is a rich and delicious vegetarian finger food idea. I filled the flatbread with spiced crunchy chickpeas, pan-cooked sweet Italian peppers, oven-roasted tomatoes, and fresh arugula from my mother’s garden. You can make the flatbread at home; for this, you will find various basic recipes by consulting this collection. Perfect to enjoy cold and on the go, this flatbread will win you over with its irresistible taste.
For more recipes, check out the collections:
Recipes with Sweet Italian Peppers
Flatbreads – Filling Ideas
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 2 flatbreads
- 3/4 cup sweet Italian peppers
- 1/4 cup crunchy chickpeas
- 10 roasted tomatoes
- 1 bunch arugula
- to taste extra virgin olive oil
Preparation
You can make the flatbread at home, according to your taste: you will find various basic recipes by consulting the collection.
To make crunchy chickpeas, here’s the recipe.
For oven-roasted tomatoes, here’s the recipe.
Wash and trim the sweet Italian peppers, then remove the stem. Pour some oil in a pan and heat it over medium heat.
When the oil is hot, add the sweet Italian peppers and cook them, turning them to cook on all sides. Once cooked, drain them and place them on a plate.
Heat the flatbreads on a griddle on both sides, then fill them in the center with the sweet Italian peppers, roasted tomatoes, chickpeas, and some fresh arugula.
Roll the flatbreads up. Cut them in half, serve, and enjoy your meal!
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