Garantita
Breakfast · Algerian · Ready in 25 min · Serves 2
Algerian baked chickpea flour pancake with crispy edges and soft centre, seasoned with cumin.
Per serving
- Calories
- 200
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 8 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron24%
- Vitamin D0%
- B120%
- Zinc21%
- Magnesium32%
- Omega-318%
- Folate38%
- Calcium5%
- Potassium7%
- Vitamin C4%
- Riboflavin11%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Chickpea flour
- 300 ml Water
- 4 tbsp Olive oil
- 80 g Onion
- 2 Garlic cloves
- 0.5 tsp Ground cumin
- 1 pinch Salt and pepper
- 10 g Coriander (or parsley)
Method
- 1
In a large bowl, whisk chickpea flour with water until smooth, with no lumps. Let rest for 5 minutes to allow flour to fully hydrate.
- 2
Finely dice onion and mince garlic. Chop fresh coriander or parsley. Heat 2 tbsp olive oil in an oven-safe skillet (25-30cm) over medium heat.
- 3
Add diced onion to the hot oil and cook for 3 minutes until soft. Add minced garlic and cumin, cook for 1 minute until fragrant.
- 4
Pour the chickpea flour batter slowly into the skillet with the cooked aromatics, stirring to distribute evenly. Drizzle remaining 2 tbsp olive oil across the top in a spiral pattern.
- 5
Place the skillet in a preheated 180°C (350°F) oven and bake for 12-15 minutes until the surface is golden and the centre is set but slightly soft. Remove from oven, sprinkle with fresh herbs, and serve hot, cut into wedges.
