Crispy Chickpea & Spinach Pissaladière with Caramelized Onion Compote

Ingredients

• 2 pieces whole wheat pita bread, as flatbread base
• 1 can (15 oz) canned chickpeas, drained and patted dry
• 2 medium yellow onions, thinly sliced
• 2 cups fresh spinach, packed
• 1/2 cup niçoise olives, pitted
• 3 cloves garlic cloves, minced
• 4 tbsp extra virgin olive oil, divided
• 1 tbsp fresh thyme, chopped
• 1/2 tbsp fresh rosemary, chopped
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp lemon zest

Instructions

1. 1

   Preheat oven to 425°F. Toss chickpeas with 1 tbsp olive oil, sea salt, pepper, and red pepper flakes. Spread on baking sheet and roast for 15-18 minutes until golden and crispy, shaking halfway through.

2. 2

   While chickpeas roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced onions and cook for 12-15 minutes, stirring occasionally, until deeply caramelized and sweet. Add minced garlic in the last minute.