Tuesday, July 17, 2007

Yum, yum...Savory Chickpea Pancake

This is my favorite dinner recently. It's partially take from a recipe in Italy in Small Bites by Carol Field and partially take from Madhur Jaffrey's version in World Vegetarian. It's so very yummy. You can substitute anything you want for the mushrooms and feta, or take one out completely. I think roasted red peppers would be fabulous...but I haven't tried them yet.


1 cup besan (chickpea flour)

1.5 cups water

1/2 tsp salt (+ a little to sprinkle on top, if desired...I like salty food)

1/2 tsp thyme

1 portabello mushroom, thinly sliced

1/4 cup crumbled feta cheese

Olive oil for the pan

Whisk the besan into the water, gradually, until it is all well combined. Leave it to sit for a LONG time, at least several hours. I usually make it before I go to work and then make them for dinner. After its done sitting, preheat oven to 500 degrees and skim all the foam off the top of the mixture. Whisk in the salt and thyme. Oil a baking sheet (like for cookies...with rims on all sides) generously. Pour the mixture into the pan (the batter is thin...it will look sort of like whisked eggs), lay the mushrooms into the mixture, sprinkle with crumbled feta and drizzle a little olive oil over the top. Bake at 500 degrees for 12-15 minutes, until the edges and the top are golden. Lightly salt it just as soon as you take it out of the oven. Serve it with some grapes or cherries or whatever and you'll say yumyum!



Blogger Chris said...

Mmm... and gluten-free even!

11:44 AM  
Blogger knitnzu said...

Looks good! I ate too much of this tonight...frozen watermelon! It was on the way out, so I cut it up in chunks and froze it, forgot about it for a couple days, then whirled it around the processor with probably too much sugar. Eat. Poured leftover into a dish and put in the freezer, but I ate that too!

7:18 PM  

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