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Chickpea pancakes

With vegetables and tomato sauce

 

For 9 pancakes

 

Ingredients:

 

(tomato sauce)

1 onion

2 cloves of garlic

Tomato paste to taste

1 bunch of basil

Pepper to taste

Himalayasalt  to taste

Nutmeg to taste

1 bay leaf

 

(pancakes)

150 gr chickpea flower

400 ml water

Black pepper to taste

1 teaspoon turmeric

¼ teaspoon nutmeg

Pinch of Himalayan salt

 

(vegetable filling)

400 gr fresh mushrooms

1 zucchini

1 red bell pepper

150 gr spinach

250 ml coconut milk

1 tablespoon arrowroot flower

1 tablespoon olive oil

1 table spoon tamari

1 teaspoon paprika

1 theelepel garlic powder

Black pepper to taste

 

 

Preparation:

 

For the tomato sauce heat some olive oil in a pan, add the onion and garlic and let it soften for a while. Add the tomato paste, basil, pepper, salt, nutmeg and a bay leaf. Leave on low heat for 5 minutes. Remove the bay leaf and blend everything into a sauce.

 

Mix all ingredients for the crepes in a bowl until you have a smooth batter. Let rest for 5 minutes.

Heat a frying pan with some olive oil or coconut oil and pour in a (serving) spoon of the batter and bake a thin crepe. Repeat this process until there is no batter left.

 

Cut the mushrooms, zucchini and bell pepper in small cubes. Heat olive oil in a frying pan and then add the mushrooms, fry for 2 minutes.

Then add the zucchini and bell pepper and stir-fry for 5 minutes.

Add the coconut milk, arrowroot flour, tamari, paprika, garlic powder and black pepper, mix thoroughly and let the sauce thicken.

Finally, add the fresh spinach and let it simmer for a few more minutes.

Fill the crepes with the vegetable mixture and serve with the tomato sauce and chopped coriander.

 

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