Printed September 1, 2026
Harissa-Spiced Chickpea Flatbread with Labneh
A North African-inspired skillet flatbread topped with spicy chickpeas that's cooked start to finish in one pan. Your solo dinner just got exponentially more interesting.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons water
- 1 tablespoon olive oil, plus more for cooking
- 1/2 cup canned chickpeas, drained
- 1 tablespoon harissa paste
- 3 tablespoons labneh or Greek yogurt
- 1 tablespoon fresh mint, chopped
- 1/4 teaspoon cumin
- Squeeze of lemon juice
- Pinch of sumac (optional)
Preparation
There's something deeply satisfying about making bread for yourself. Not for a family, not for guests, just for you. This quick flatbread comes together without yeast or waiting, and serves as both plate and meal.
Making the Flatbread
In a bowl, combine flour, baking powder, and salt. Add water and 1 tablespoon olive oil, stirring until a shaggy dough forms. Knead for about 2 minutes until smooth, then let rest while you prepare the chickpeas.
In a small bowl, roughly mash half the chickpeas with a fork, leaving the rest whole. Stir in harissa paste and cumin until well combined.
Cooking
- Heat a non-stick skillet over medium heat with a drizzle of oil
- Roll or press your dough into a thin round, about 6-7 inches
- Cook the flatbread for 2-3 minutes per side until golden and puffed in spots
- Remove to a plate, add another small drizzle of oil to the pan
- Add the chickpea mixture and cook for 3-4 minutes, stirring occasionally, until heated through and slightly crispy
Serving
Spread the labneh over your warm flatbread, then top with the spiced chickpeas. Finish with fresh mint, a squeeze of lemon, and sumac if you have it. Tear into it with your hands. This is solo dining at its most primal and satisfying.
