1-2 tbsp of grapeseed oil
1/2 cup of chickpea flour
1/2 cup of spring water
1/4 tsp of cayenne pepper
1/4 tsp of organic dried oregano
1/2 tsp of onion powder
Chopped Kale (about one cup or so)
1/2 cup of cherry tomatoes
Optional: bell peppers (chopped), 1/2 cup of chickpeas
Heat oil in a large pan or skillet on medium heat. In a bowl, combine chickpea flour, spring water and spices and mix thoroughly. Make sure there are no clumps in the batter. Pour into pan and let sit for 3-5 minutes until the perimeter starts to bubble. Flip over and let the other side cook for a bit. Sprinkle in the kale, and cherry tomatoes.
Using a spatula, break the mix into smaller bite size pieces. Heat for a few more minutes until well cooked and there’s no runny batter in sight. Remove from heat and top with oregano.
#emahshae www.emahshae.com
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