Occitan-style Chickpea Pancakes with Greens

Ingredients

In the original Indian dish, Pitod ka saag, gram flour (made from chickpeas) is used to make the pitod, which are steamed and then added to a saag (spinach-based curry). In this Occitan adaptation, the pitod are transformed into thin pancakes made from chickpea flour, which are then topped with sautéed leafy greens. The flavors and spices are adjusted to suit the Occitan cuisine, incorporating herbs and spices commonly used in the region. We alse have the original recipe for Pitod ka saag, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cups (120g) mixed leafy greens (spinach, Swiss chard, kale), chopped 4 cups (120g) mixed leafy greens (spinach, Swiss chard, kale), chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 8g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the chickpea flour, water, salt, and ground black pepper. Whisk until smooth and let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with olive oil.
3. 3.
   Pour a ladleful of the batter onto the skillet and spread it evenly to form a thin pancake. Cook for 2-3 minutes until the edges start to crisp up.
4. 4.
   Flip the pancake and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
5. 5.
   In a separate pan, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté until the onion turns translucent.
6. 6.
   Add the mixed leafy greens to the pan and cook until wilted.
7. 7.
   Sprinkle dried thyme, dried rosemary, ground nutmeg, salt, and pepper over the greens. Stir well to combine.
8. 8.
   Cook for an additional 2-3 minutes until the flavors meld together.
9. 9.
   Serve the Occitan-style Chickpea Pancakes topped with the sautéed greens.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Leafy greens — Wash the leafy greens thoroughly and remove any tough stems before chopping.

Tips & Tricks

• For extra flavor, add a squeeze of lemon juice over the sautéed greens before serving.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Serve the pancakes with a dollop of Occitan-style tomato sauce for an added burst of flavor.
• If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes to the sautéed greens.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Occitan-style Chickpea Pancakes with Greens as a main course accompanied by a fresh green salad or roasted vegetables. Garnish with fresh herbs, such as parsley or basil, for an added touch of freshness.

Presentation advice

Arrange the chickpea pancakes on a platter and top them with the sautéed greens, allowing the vibrant colors to shine through. Sprinkle some freshly ground black pepper and a drizzle of olive oil for an elegant finishing touch.