Hearty Spinach And Chickpea Crepes Recipe

About this recipe

Delicate chickpea flour crepes filled with a savory spinach and chickpea filling, spiced to perfection for a satisfying and protein-packed breakfast.

Ingredients

• 1 L Olive Oil – Organic
• 600G Picard Organic Spinach Leaves
• 210G Garden Delights Spanish Caramelized Onion, 210G
• 140G Crispy Fried Garlic, 140G
• - Greenfields Black Peppercorns
• - PLJ Lemon Juice Original Sharp 500ml
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• 100 G Natco Paprika Powder

Instructions

1. 1. In a mixing bowl, whisk chickpea flour, water, salt, and turmeric into a smooth batter.
2. 2. Heat a non-stick pan over medium heat and lightly brush with olive oil.
3. 3. Pour a ladle of batter into the pan, swirling to thinly coat the surface, and cook for 2-3 minutes per side.
4. 4. Remove the crepes and set aside, keeping them warm under a clean kitchen towel.
5. 5. Heat the remaining olive oil in the same pan and sauté the onion until translucent.
6. 6. Add the garlic, cumin, paprika, and black pepper, stirring for about 1 minute until aromatic.
7. 7. Stir in the spinach leaves, cooking until wilted, then add the cooked chickpeas.
8. 8. Mash half of the chickpeas with the back of a spoon for a creamy texture while leaving the rest whole.
9. 9. Mix in lemon juice and parsley, cooking for another 2 minutes until flavors meld.
10. 10. Spoon the spinach and chickpea mixture into the center of each crepe.
11. 11. Fold the crepes over the filling and serve warm with a sprinkle of extra parsley if desired.