Egyptian Spiced Chickpea and Tomato Flatbreads

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.

Add minced garlic, cumin, coriander, and paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the rinsed chickpeas and undrained diced tomatoes. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and stir in fresh parsley, salt, and black pepper.

Place the pita bread on a baking sheet. Spoon the chickpea and tomato mixture evenly over each pita.

Bake for 8-10 minutes, or until the pita bread is lightly crispy and the topping is heated through.

Serve immediately.