• 1/2 cup (60 g) Farine de Pois Chiche ou utilisez 1/2 cup + 1 ou 2 cuill√®res √† soupe de plus de farine de besan/grame
  • 1/2 cup (125 ml) eau
  • 1 cuill√®re √† soupe leverure nutritionnelle
  • 1 Cuill√®re √† Soupe Farine de graines de lin
  • 1/2 TL (0.5 TL) Baking Powder
  • 1/4 c√†c (0.25 c√†c) sel
  • < li class="wprm-recipe-ingredient" style="List-Style-Type : disque ;"> 1/4 cc (0.25 tsp) < a href=" 112426&userID=1230881&productID =1227926682" target="_blank" class="effortless-affiliate-link" rel="nofollow ">curcuma

  • 1/4 cc < span class="wprm-recipe -ingredients-units-system wprm-recipe-ingredients-units-system-2">(< span class="wprm-Recipe-Ingredient-Amount">0.25 TL) ou moins de paprika
  • 1/8 cc (0.13 tsp) kala namak Soufre India sel noir for saving uf
  • a typical feature of poivre noir
  • Preparation

  • Mix all the ingredients into the chickpea batter and set aside. You can also use the lentil batter from my lentil frittata.
  • Heat 1/2 tsp oil in a pan over medium-high heat. Add onion and garlic and saut√© until translucent. 3 minutes.
  • Add vegetables, chili and cook for another 2 minutes.
  • Add the pepper or tomato and mix. At this point you can add spices or blends or chopped veggies if you wish.
  • Pour the batter into the chickpea flour over the vegetables. Bake for about 2 minutes until the edges start to set. Drizzle 1/2 teaspoon oil around the edges. Stir the mixture and continue cooking. The mixture will become messy and pasty. Scrape the bottom and cook for about 2 minutes before stirring again. Continue cooking until the edges begin to dry. 4-5 minutes total depending on pan and pan.
  • Leave the pasty mixture off the heat for 1 to 2 minutes. Then break into smaller pieces. Sprinkle very generously with black pepper. Season with a little salt and garnish with coriander (optional). Serve on multigrain toast or in tacos or burritos.
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