Chickpea Florentine Flatbread

• 2 tbsp extra-virgin olive oil 
• 3 tbsp unsalted butter, divided 
• 1 15-oz.) can chickpeas, rinsed, drained
• Kosher salt
• Freshly ground black pepper
• 4 cloves garlic, coarsely chopped
• 2 tbsp all-purpose flour
• 1 1/4 c heavy cream
• 10 oz spinach
• 2 oz Parmesan, finely grated 
• 6 oz shredded whole-milk mozzarella 
• 2 (12" x 6") store-bought or homemade flatbread

Method

1. Preheat oven to 400°. In a large skillet over medium-high heat, heat oil and 1 tablespoon butter just until butter begins to brown. Add chickpeas and cook, stirring occasionally, until golden and crispy, 5 to 8 minutes; season with salt and pepper. Transfer to a paper towel-lined plate; set aside.
2. Reduce heat to medium-low. In same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and cook, stirring, until fragrant and very lightly golden, 1 to 2 minutes. Add flour and cook, stirring constantly, until mixture bubbles up and appears lightly golden, about 1 minute more.
3. Add cream and bring mixture to a low simmer. Add spinach and cook, stirring constantly, until wilted, about 5 minutes. Stir in Parmesan until melted; season with salt and pepper. Transfer about 1/2 cup spinach mixture to a small bowl.
4. Divide remaining spinach mixture between both flatbreads. Top with mozzarella.
5. Bake flatbreads until cheese is bubbly, about 15 minutes. Drizzle with reserved sauce and sprinkle with reserved chickpeas.