Chickpea Pancake with Broccoli and Eggplant Puree Recipe
Photo: Matt Armendariz © 2013
Homemade pizza is delicious, but when you don't have time to make dough, try this creative recipe from The Washington Post food editor Joe Yonan.
- 1/2 cup chickpea flour
- 1/4 tsp. salt, plus more to taste
- 1/2 cup water
- 2 Tbsp. olive oil
- 1 very small head or several florets broccoli, sliced
- 1/4 store-bought baba ghanoush
- Freshly ground black pepper
- 1 Tbsp. crumbled feta
- 1 Tbsp. grated Parmigiano-Reggiano
Preheat the oven to 450°.
Whisk together the chickpea flour, salt, water and 1 tablespoon of the olive oil until smooth.
Put a small (preferably 8-inch) cast-iron skillet over medium heat and when it's hot, pour in the remaining 1 tablespoon of olive oil. When the oil shimmers, pour in the chickpea batter and transfer the skillet to the oven.
Bake until the pancake is golden brown on top and pulls away from the edge of the pan, about 20 to 25 minutes. Remove the skillet from the oven, turn the oven to broil and set an oven rack so the skillet will be 4 to 5 inches from the flame.
While the pancake is baking, put the broccoli pieces in a steamer basket over an inch of water in a small saucepan, set over medium heat, cover and steam for a few minutes until the broccoli brightens and becomes crisp-tender.
When the pancake has finished baking, smear the eggplant dip on top and lay the blanched broccoli slices on top. Grind on a generous amount of black pepper and sprinkle on the feta and Parmigiano-Reggiano. Slide the skillet under the broiler and broil until the cheese has melted and the broccoli has slightly browned, just a minute or 2. Remove, let slightly cool and slide onto a plate. Cut it into wedges and eat.
Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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