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Chickpea Pancakes MARIO BATALI

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Mario adds a unique and delicious twist on your ordinary pancakes!

ingredients
CHICKPEA PANCAKES:
1 cup chickpea flour
1 cup water (warm)
6 tablespoons olive oil (divided)
1 clove garlic (minced)
1/2 yellow onion (peeled, chopped)
1 tablespoon fresh rosemary (chopped)
1/2 bunch fresh parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
RICOTTA TOPPING:
1 cup ricotta
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon zest
2 teaspoons olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
For the Chickpea Pancakes: In a large bowl, add the chickpea flour. Season with salt and pepper. Slowly add the water and whisk until smooth. Add 2 tablespoons of olive oil and stir to combine. Cover with plastic wrap and let sit for 2 hours.
Preheat the oven to 450ºF. Place a 10-inch cast-iron skillet in the oven to preheat for 5 minutes.
In a saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the onions and garlic and cook, stirring occasionally, about 5 minutes. Add the onion mixture, rosemary, and parsley to the chickpea batter and stir to combine. Season with salt and pepper.
Remove the cast-iron skillet from the oven and add 2 tablespoons of olive oil to coat the pan. Pour the chickpea batter into the skillet and place in the oven to bake for 10-15 minutes, until the pancake is firm and golden brown.
For the Ricotta Topping: In a small bowl, add the ricotta, parsley, lemon zest, and olive oil and stir to combine. Season with salt and pepper.
To Serve: Cut the chickpea pancake into wedges and dollop the ricotta mixture on top.
Tip: Make the pancakes in advance and keep warm in a 200ºF oven on a baking sheet covered with foil.

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