Monday, October 31, 2011
chickpea galette of vegetables...at kitchen! kitchen!
1-1/4 cup of chickpea flour
1-1/4 cups of water
1 egg - beaten
Pinch of salt
In a medium bowl, mix the flour, salt, egg and gradually add the water. Stir vigorously, breaking up any lumps until you have a smooth liquid. (A bit thicker in consistency as the heavy cream). Refrigerate while you are doing the veges.
For Vegetables: (you may use ham, bacon, etc.)
1-2 cups of butternut squash cubed
1 pint of sliced mushrooms
1 sm. onion diced
1 clove garlic finely chopped
1 cup shredded cheese (Swiss cheese, Fontina or Monterey Jack )
A pinch of cumin powder and cardamon powder
In a hot pan, with olive oil sautee the garlic and onions until translucent; add the spices and the butternut squash stir and cover for 5 minutes. Add the mushrooms and cover until cooked. Add the baby spinach last and stir until welted. Let cool.
Heat a large non-stick skillet over medium -high heat and brush with olive oil or butter (just for a bit of confidence). Ladle about 2 spoonfuls of batter into the center of the pan and tilt it so that the mixture spreads easily on the hot pan, shaking it a bit. The batter should just be right- not too thin and not too thick to hold the vegetable fillings. Cook the galette for about 2 minutes until the edges looks a bit dry and flip to cook the other side. Continue cooking until you have used up all the batter, You should have about 5 crepes (and 3-4 misshapen crepes and thumbs up for trying).
On the same non- stick pan - melt a pat of butter or a tsp. of olive oil in the skillet and heat the galette; scatter some shredded cheese around the galette, add 2 tbsp. of the vegetables spreading it around the center, crack an egg over the vegetables and gently fold each side of the galette so that the filling is sealed in. Sprinkle the rest of the cheese. Cover with a lid until the egg is cooked to your liking. Sprinkle with freshly ground pepper.