Chickpea & Spinach Naan Flatbread Pizza

Ingredients

• 4 whole Naan Flatbreads
• 1 can (15 oz) Chickpeas
• 3 cups Baby Spinach
• 1 cup Cherry Tomatoes
• 3 cloves Garlic
• 2 tsp Curry Powder
• 2 tbsp Tahini
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• ¼ tsp Red Pepper Flakes
• ¼ cup Fresh Cilantro

Instructions

1. Preheat oven to 425°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and curry powder, stir 30 seconds. Add chickpeas and smash roughly with a fork. Add spinach and cook 2 minutes until wilted. Season with salt to taste.
3. Place naan on baking sheets. Spread the chickpea-spinach mixture evenly on each naan. Top with halved cherry tomatoes. Drizzle with remaining olive oil.
4. Bake 8–10 minutes until naan is crispy at the edges and tomatoes are blistered.
5. Whisk tahini with lemon juice and 1 tbsp water until drizzleable. Drizzle over the flatbreads. Top with cilantro and red pepper flakes. Cut into wedges and serve.