Green Waffles with Chickpea Flour and Spinach


2 Tbsp + 1 tsp extra-virgin olive oil, divided
2 shallots, thinly sliced
1/4 tsp salt
1/2 cup dry white wine
4 plum tomatoes, seeded and chopped
2 tsp fresh thyme
1/2 tsp black pepper, divided
3/4 cup milk or buttermilk
5 large organic eggs
4 cups spinach, tough ends trimmed, divided
1/4 cup grated Parmesan cheese
2 tsp cider vinegar
zest of 1 lemon
1-1/4 cups chickpea (garbanzo) flour
1 tsp baking powder
1/2 lb smoked trout or salmon (optional)


  1. In skillet over medium, heat 1 Tbsp oil. Add shallots and salt. Heat until shallots have turned golden, about 2 minutes.
  2. Add wine, tomatoes, thyme, and 1/4 tsp black pepper to pan and simmer for 3 minutes, or until liquid is reduced by about half. Cover to keep warm.
  3. In blender container, place milk, 1 egg, 1 Tbsp oil, 2 cups spinach, Parmesan, cider vinegar, lemon zest, and 1/4 tsp black pepper, and blend until smooth.
  4. Blend in chickpea flour and baking powder. Let batter rest for 10 minutes.
  5. Grease a waffle iron and heat according to manufacturer’s instructions.
  6. Ladle in about 1/3 cup batter for each waffle and cook until batter has set, about 4 minutes. Keep waffles warm in 200ºF oven while you prepare remaining batter.
  7. To prepare eggs, in small skillet over medium-low, heat 1 tsp oil. Carefully crack an egg into skillet. For sunny-side up, cook until white is set and outer edges start to curl up. If you prefer over-easy, flip egg and cook an additional 30 seconds. Repeat with remaining 3 eggs.
  8. To serve, place waffles on serving plates and top with remaining spinach, tomato mixture, smoked fish (if using), and egg. Season with freshly cracked pepper.

Makes 4 servings.

Source: Alive magazine