Crispy Chickpea Pancakes With Roasted Mushroom Salad Recipes

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD

Steps:

• Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
• Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
• Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
• Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

25+ VEGAN CHICKPEA RECIPES: 7 SPICE CHICKPEA STEW

Steps:

• In a deep skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
• Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
• Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
• Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.