I love snacky suppers. One of my favorite things about summer is spending an evening on the patio with a crisp glass of wine and an assortment of snacks instead of a “proper meal”. It’s probably why I love tapas so much. Give me little bites of several dishes over one big plate of something any day. What I particularly like about this rosemary chickpea flatbread with tapenade is that it feels fancier than it is. While the chickpea flatbread does take some planning, it takes very little active work after it’s prepped. And the tapenade is made by simply dumping everything in a food processor and blending it all up.
The chickpea flatbread is just begging to be customized. Herbs and spices are heaven in it. And while I haven’t tried it, I imagine a bit of cheese, either stirred in or sprinkled on top, would be heaven. The tapenade is also flexible to use whatever kind of olives you have on hand. They’re the perfect recipes for impressing guests or, until we can properly socialize again, tricking ourselves into feeling like it’s a special occasion.
According to The Sweet Life in Paris, rosemary chickpea flatbread is made to be paired with rosé. And, of course, I’m happy to oblige. I served it with some goat milk cheddar and charcuterie. That along with the tapenade was basically the perfect snacky summer supper.
Rosemary Chickpea Flatbread with Tapenade
- 1 cup (130 g) chickpea flour
- 1 cup plus 2 tbsp (280 ml) water
- 1 teaspoon sea salt
- 1/2 tablespoon finely chopped fresh rosemary
- 2 1/2 tablespoons olive oil, divided
- Extra salt and pepper, for serving
- 1 15-ounce can black olives, well drained
- 2 tablespoons capers
- 1 clove garlic
- Juice and zest from half a lemon
- 1 handful fresh parsley (about 1/4 – 1/3 of a bunch)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil
- In a medium bowl, combine chickpea flour, water, salt, rosemary, and one tablespoon of the olive oil. Whisk until smooth then let batter rest, covered, for at least two hours. You can even mix the batter the day before and keep it in the fridge until ready to use. Be sure to bring it back to room temperature before cooking.
- About 15-20 minutes before the batter is ready, position an oven rack about 6-8 inches from the broiler and turn on the broiler to preheat. If cooking on the grill, preheat grill to high heat.
- Give the batter a good whisking. It should be fairly runny. If it seems too thick, add additional water a tablespoon at a time until it reaches the consistency of buttermilk.
- Pour the remaining olive oil into a 10- to 12-inch cast iron skillet. Place the skillet in the hot oven or grill and allow oil to heat for 5-10 minutes or until the oil is shimmering. Carefully remove the skillet and pour in the batter and then carefully return the skillet to the oven.
- In the oven, cook the flatbread for about 5 minutes until the top is golden brown and beginning to blister in spots. If it seems to be browning too quickly in spots, you can move the skillet to a lower rack until cooked through.
- On the grill, cook flatbread in the grill with the lid closed for about 7 minutes until edges are golden and flatbread is set in the middle.
- Remove the skillet from the oven and carefully slide flatbread out of the skillet onto a cutting board. Cut flatbread into wedges or just break apart using your hands for a more rustic (read: lazy) approach. Sprinkle generously with additional salt and pepper.
- For tapenade, combine all ingredients but the olive oil in a food processor and pulse until coarsely chopped. Add olive oil and pulse a few more times until you reach desired texture.
- Serve chickpea flatbread with tapenade and some charcuterie and rosé, if you’re feeling fancy.
- While the flatbread is best served hot, leftovers can be reheated for a few minutes under the broiler on in a skillet with a bit of oil.
- Leftover tapenade can be stored in the fridge for about a week.