Emirati Regag Chips with Chickpea Tomato Stew

Ingredients

• 2 flatbreads, crisped and broken
• 2 cans chickpeas, drained
• 1 1/2 cups crushed tomatoes
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 375F (190C). Break the flatbreads into large shards, spread them on a sheet pan, toss with 1 teaspoon of the olive oil and a pinch of salt, and bake for 6 to 8 minutes until crisp and sandy. Set them aside uncovered so they stay dry.
2. Heat the remaining oil in a saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and beginning to colour.
3. Add the garlic and cardamom and stir for 30 seconds, until the cardamom smells sweet and toasty.
4. Pour in the crushed tomatoes and 1/2 cup water, season with salt and pepper, and simmer for 10 minutes, until the sauce has darkened and thickened.
5. Add the drained chickpeas and simmer for 10 minutes more, crushing about a quarter of them against the side of the pan with a spoon so their starch thickens the stew.
6. Taste and adjust the seasoning with salt and a squeeze of lemon; the stew should be rich but sharp enough to cut through the fried bread.
7. Spoon the stew into bowls and pile the crisp regag chips on top just before serving, so they are still audible when they hit the sauce. Finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.