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Chickpea Pancakes with Potatoes & Roasted Red Peppers
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4 Serving Breakfast

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.

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice
Cook Time
4 Servings  |  25 min

Nutrition (per serving)

CALORIES
240
FAT
7g
CARBOHYDRATES
36g
PROTEIN
8g

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INGREDIENTS

  1. 10 oz Yukon Gold potatoes, thinly sliced into rounds
  2. 1 tsp French mustard and herb blend
  3. 4 oz roasted red peppers
  4. 4 tsp vegetable broth concentrate
  5. 1 cup chickpea flour
  6. 1 tsp ground turmeric (divided)
  7. 1/4 cup Treeline® Dairy-Free Sour Cream
  8. 1/4 cup caramelized onion jam
  9. 2 tbsp olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew)
Tools: Aluminum foil, Large nonstick skillet
Cook Time
4 Servings  |  25 min

Nutrition (per serving)

CALORIES
240
FAT
7g
CARBOHYDRATES
36g
PROTEIN
8g

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INSTRUCTIONS

1
Cook the potatoes

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.

2
Make the chickpea pancake

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.)

3
Make the onion cream sauce and serve

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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