Chickpea Pancakes
with Potatoes & Roasted Red Peppers
Savory, crispy flatbreads made from chickpea flour are a common snack cherished across the globe. In the Mediterranean, they are called farinata, socca, cade, or torta di ceci; in South America, they are referred to as fainá. They are enjoyed plain or simply dusted with black pepper on-the-go, or can be layered with toppings and eaten like pizza. We topped these breakfast chickpea pancakes with skillet-roasted potatoes and sweet roasted red peppers. A quick sour cream sauce with caramelized onions adds a creamy element and a touch of tang.
Nutrition (per serving)
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INGREDIENTS
- 10 oz Yukon Gold potatoes, thinly sliced into rounds
- 1 tsp French mustard and herb blend
- 4 oz roasted red peppers
- 4 tsp vegetable broth concentrate
- 1 cup chickpea flour
- 1 tsp ground turmeric (divided)
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 1/4 cup caramelized onion jam
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Lay potatoes in single layer in skillet and sprinkle with a pinch of salt and pepper. Cook until potatoes are tender and crisping on edges, 8 to 10 minutes, flipping halfway through. Stir in French mustard & herb blend and roasted red peppers. Transfer to plate and cover to keep warm. Wipe skillet clean.
Combine 1 cup water, broth concentrate, chickpea flour, just ½ tsp turmeric, ½ tsp salt, and a pinch of pepper in medium bowl and whisk batter until smooth. Heat 1 tbsp olive oil in same skillet over medium-high heat. Add batter and cook pancake, undisturbed, until golden brown and edges are crisp, 6 to 8 minutes per side. Cut pancake into quarters and transfer to 4 serving plates. (TIP: Keep remaining turmeric for your own use.)
Stir together sour cream, caramelized onion jam, and a pinch of salt and pepper in small bowl. Top pancake with potatoes and roasted red peppers and serve with onion cream sauce.
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