Sabayad & Tibs de Légumes Épicés (Flaky Layered Flatbread with Spiced Chickpea-Potato Skillet) – Authentic Djibouti Recipe
Warm, flaky layered flatbread served with a sizzling skillet of cumin-spiced potatoes and chickpeas.
- Country of Origin
- 🇩🇯 Djibouti (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cooked chickpeas and cubed waxy potatoes, Bell peppers and caramelized onions, Flaky skillet flatbread, Cumin, Coriander
Ingredients for Sabayad & Tibs de Légumes Épicés (Flaky Layered Flatbread with Spiced Chickpea-Potato Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) cooked chickpeas and cubed waxy potatoes, prepped into bite-sized pieces
- 1.5 cups bell peppers and caramelized onions, washed and trimmed
- 1 cup flaky skillet flatbread
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Djibouti seasoning (coriander, turmeric, garlic, green chili, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin for 2–3 minutes until softened and fragrant.
- Add cooked chickpeas and cubed waxy potatoes and bell peppers and caramelized onions along with coriander, turmeric, garlic, green chili, cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with flaky skillet flatbread and serve straight from the skillet.