Reminiscent of the Ethipian bread, Injera, this chickpea pancake makes for good snacking.

Was feeling a bit hungry late yesterday afternoon. The only snacks we had were Sunchips! I did not purchase these, they just appeared. This happens sometimes when you have kids, and they go places like “Nanny’s house.” Needless to say, I am not a fan…The crazy stormy weather made me pine for some crisp, crunchy fallen-leaf, autumn weather. I decided to make a snack that felt cozy (and I also had a slew of garbanzo beans I slow-cooked the day before). What I came up with reminded me of the amazing Ethiopian bread Injera. Though mine was not an exact replica of the actual Injera (it has no wheat or yeast), it did produce a texture that you could use to scoop up other stew-type foods.

Ingredients

  • 1 1/2 cups garbanzo beans (cooked)
  • Juice of 1/2 a lemon
  • 1 1/2 teaspoons olive oil
  • !/4 onion (sauteed)
  • 1 teaspoon of Chia seeds (you can use more, its personal preference
  • Dash of Mild Curry
  • Dash of Garam Masala
  • Dash of Paprika
  • Salt to taste
  • Cooking spray

Method:

In a food processor, combine 1 cup of the garbanzo beans, chia seeds, onion, lemon juice and all spices. Once they are pulverized, slowly add in the olive oil while processing the beans. At this point is starts to look like hummus texture. Remove the mixture and place in a mixing bowl. Take the other 1/2 cup of garbanzos and pulverize them as well, but, only a few pulses to break them down, keep them more crumbly. Take this mixture and combine with the hummusy texture mix.

Heat up a medium saute pan over medium high heat. Lightly coat the pan with the cooking spray. Take the mixture and make into a patty and then flatten as much as possible to about 1/8 inch thickness. Place patty on the pan, and cook for a minute or two on each side. The pancake can be very crumbly, but, if you cook the outside to golden brown it should be easy to remove to a plate with long spatula.

Yield: 2-4 servings (depending on the size of pancake)

I personally ate this straight up. It definitely satisfied my craving for something savory. It also gave me a ton of energy for the gym later on. I could see throwing some actual hummus on it or other dip/dressing of choice. It would also make a nice bed for s piece of fish or chicken, a la polenta.

Cheap and easy to make. Vegan and gluten-free. Full of fiber, vitamins, minerals and Omega 3 fatty acids (thanks to the Cha Cha Cha Chia seeds)

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