Wednesday, November 17, 2010

Savory Chickpea Pancakes

Chickpea pancakes are what I turn to when I need a 10-minute meal and haven’t bothered to stock my pantry.  They are sort of like a pancake and sort of like a flatbread and sort of like an omelette.  Which is I know not the most enlightening description.  But they’re fast, savory, and don’t require measuring anything.  Depending on what veggies I put in them, I like to serve them with a little salsa, sriracha, or tampenade as a dipping sauce.

The Ingredients
A couple handfuls of chopped veggies (onion, artichoke hearts, tomatoes, peppers, mushrooms, olives all work well)
A dab of chili paste
A little salsa, pesto, or tampenade, if you have it
Garbanzo flour

The Process
  1. Add some garbanzo flour to the veggies (as much or a little more flour than you have veggies).
  2. Stir in water until the texture of the batter is about like pancake batter.  Season as desired. (But DO NOT taste the batter at this point--raw garbanzo flour tastes like poison. Bad bad poison.)
  3. Brush a nonstick pan with a little oil, and heat over medium-high.
  4. Spread batter to fill the bottom of the pan.  Cover and cook for a few minutes.
  5. Uncover, flip, and continue cooking (flipping again if needed) until the outside is flecked with crispy brown spots.

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