ISRAELI-SPICED TOMATOES, YOGURT SAUCE AND CHICKPEAS

Serves: 6

■ 1 tsp (5 mL) ground sumac*

■ 1/2 tsp (2.5 mL) ground coriander

■ 1/2 tsp (2.5 mL) ground cumin

■ 1/2 tsp (2.5 mL) dried chili flakes

■ Kosher or coarse salt

■ 1 to 2 garlic cloves, minced

■ 6 small or 3 big ripe tomatoes, cored, thickly sliced

■ 3/4 cup (180 mL) plain yogurt (not Greek)

■ 1 small cucumber, peeled, chopped

■ 2 cups (500 mL) lightly packed basil, mint and flat-leaf parsley, chopped, halved or whole Freshly ground pepper

■ Hot sauce, such as sriracha

■ 1 cup (250 mL) cooked chickpeas, or 1/2 can (540 mL size), drained, rinsed

■ 1/2 small red onion, thinly sliced

■ 2 tbsp (30 mL) red wine vinegar

■ Extra-virgin olive oil

■ Flatbreads

*Substitute: grated lemon zest seasoned with salt and pepper

1. In a small bowl, mix sumac, coriander, cumin, chili flakes, 1 tsp (5 mL) salt and garlic. Spread tomatoes on a baking sheet and sprinkle the seasoning mixture. Let stand for up to one hour.

2. In a medium bowl, stir together the yogurt, cucumber and some of the herbs. Season generously with salt, pepper and a few dashes of hot sauce. Let mixture stand for at least 15 minutes and up to one hour. Taste to make sure sauce has plenty of flavour.

3. In a large bowl, toss the chickpeas, onion, vinegar and the remaining herbs. Season with salt and pepper, adjusting as needed. Add a shot of oil and toss again.

4. Arrange a layer of the tomato slices on a platter and pour any accumulated juices over the tomatoes. Add dollops of the yogurt mixture and top with the chickpea mixture.

5. Serve with freshly grilled flatbreads.