We’re calling this a Chickpea Flatbread, but the consistency and shape is a lot like a crepe.
Unlike a traditional crepe, though, this one’s made with nutrient-dense chickpea flour and is totally gluten-free.
It’s super easy to make and is delicious topped with vegetables and za’atar an incredibly flavorful Middle Eastern spice mix.
Want a step-by-step tutorial? Keri made it on the Rachael Ray Show, and you can watch it, here.
INGREDIENTS
- 1 cup chickpea flour
- 1 cup (8 ounces) water
- 1 1/2 tablespoons (plus more for pan) olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon za’atar
- 1 cup shiitake mushrooms, roasted
- 1 cup broccoli rabe, roasted
- 1/2 cup red onion, roasted
DIRECTIONS
- Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
- Heat the oven to 450°F and preheat a 10 inch pan for 5 minutes.
- Drizzle a teaspoon or so of olive oil into the pan and swirl to coat the bottom.
- Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Half of the batter for a thicker crepe)
- Bake the flatbread for 8-10 minutes, until it’s cooked through. (Optional): Heat under the broiler to blister the top.
- Move the flatbread to a plate, top with warm veggies and za’atar, and serve.
WHY WE LOVE THIS RECIPE
Instead of a flatbread made with refined, white flour, this one’s gluten-free and higher in nutrients like protein, fiber, and antioxidants, thanks to the the garbanzo base. Broccoli rabe is a great source of vitamins A, C, and K.
