LUSI: A NEW WAY TO WELL

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Chickpea Crêpes with Eggplant and Tomato

Silu Sao

Chickpea crêpes are protein-packed and come together with a few ingredients in the blender. They are vegan and versatile. You can use them as a wrapper for lunch with something as simple as avocado or top them with harissa-spiced eggplant and tomato for a more filling meal. Either way, they are a great addition to your repertoire.


Servings: FIVE TO SIX CRÊPES

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INGREDIENTS

  • 1 cup chickpea flour

  • 3/4 cup almond milk 

  • 1/2 cup water 

  • 1 tablespoon olive oil 

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

    Eggplant and Tomato

  • 2 tablespoons olive oil or avocado oil

  • 2 cloves garlic, minced

  • 1 medium eggplant, cut into 1-inch dice

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric 

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 4 plum tomatoes (about 1/2 pound), seeded and diced

  • 3 tablespoons harissa*

  • 1 tablespoon cilantro

  • additional olive oil or avocado oil

  • squeeze of lemon

  • non-dairy yogurt

PREPARATION

1 Heat a sauté pan to medium and add olive oil, then garlic and let shimmer for about 30 seconds. Add the eggplant and toss. Cook for about 5-6 minutes until the eggplant turns darker and becomes soft. Remove from pan and put aside. 

2 Add a drizzle of oil to the pan and add the spices. Then add the tomatoes and cook for 2 minutes. Then add the harissa and mix well. Add the eggplant back into the pan and cook for about another 1 minute. 

3 Turn the heat off and add cilantro and a squeeze of lemon.

4 To make the crepes, place the chickpea flour, almond milk, water, olive oil, salt and cumin in a blender. Blend through until smooth and let rest for 10 minutes. 

5 Heat a non-stick pan to medium, brush with some olive oil, and ladle out 1/3-1/2 cup of batter. Quickly tilt the pan to spread the batter. Let cook for about 2 minutes before flipping. Cook for 1-2 minutes on the other side. 

6 To plate lay out a crepe, spread some eggplant and tomato mixture on top, drizzle with yogurt and garnish with some cilantro. 

 

NOTES

  • *Harissa is a chili paste that comes from North Africa. It often comes in mild and medium and we opted for mild in this recipe.

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