Chickpea tortillas with Olives Spread
Breakfast with chickpeas. For a few months now, the heads of all Spanish parents have been anxious to offer children chickpeas cooked for breakfast instead of any ultra-processed ones.
The debate was initiated by a fellow nutritionist (and mom), with a twitter publication of her son’s breakfast. Surely you know what I’m talking about, but in case there are some clueless, I recommend you browse through the network. The subject gives for a good reflection.
That is why today I bring a recipe made with chickpeas, to become aware of the versatility of healthy ingredients and the importance of these being part of our daily diet.
The base ingredient of today’s recipe is chickpea flour, rich in quality vegetable proteins, fiber, minerals such as phosphorus, potassium and calcium, as well as vitamins of group B. In addition, I propose to accompany these pancakes with another healthy ingredient : Naturvie olives spread.
Rich, fast and easy.
Do you want to know what it is about?
- 400g of chickpea flour
- 500ml of water
- 2 tablespoons of Koroneiki Olive Oil
- Naturvie olives spread
- Chopped tomato
- a pinch of salt
- A pinch of black pepper
- A pinch of garlic powder
Mix the chickpea flour with the spices in a bowl and add the oil and water. Beat well with the help of some rods so that the ingredients are well integrated.
Heat a nonstick skillet on medium heat with a few drops of olive oil and add a couple of tablespoons of the mixture to make the pancakes, and cook them back and forth. For the privileged that have a special pancake machine, just add a scoop for each section and turn them over so that they cook on both sides.
Serve hot next to the olive pate and some cubes of tomato. Does not your mouth water? Me.
Victoria Fagúndez, Dietitian – Nutritionist