Chickpea Pancakes With Leeks Squash And Yogurt Recipes

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CHICKPEA PANCAKES WITH LEEKS, SQUASH, AND YOGURT RECIPE - (4.8/5)



Chickpea Pancakes with Leeks, Squash, and Yogurt Recipe - (4.8/5) image

Provided by LRay

Number Of Ingredients 11

6 tablespoons olive oil, divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Flaky sea salt, such as Maldon

Steps:

  • Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve. Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, ½ teaspoon kosher salt, and ½ cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat. Heat 1½ tablespoon oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼" thick. Batter should spread easily-if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1½ tablespoon oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper. Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

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2014-12-16 cup grated peeled squash (such as butternut or kabocha) 1 large egg ¾ cup chickpea flour ¼ teaspoon baking powder ½ cup plain yogurt ¼ …
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3.7/5 (48)
Estimated Reading Time 2 mins
Servings 4
  • Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.
  • Meanwhile, whisk egg, chickpea flour, baking powder, 1 Tbsp. oil, ½ tsp. kosher salt, and ½ cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
  • Heat 1½ Tbsp. oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1½ Tbsp. oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
  • __DO AHEAD:__Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

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