• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

The title of food writer Joe Yonan´s new cookbook seems to jump out like a scolding from your mum: Eat Your Vegetables.

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • ½ cup chickpea flour
  • ¼ tsp salt
  • ½ cup water
  • 2 tbsp olive oil
  • 1 very small head broccoli or several florets broccoli, sliced
  • ¼ cup store-bought baba ghanoush (or use other dips)
  • Freshly ground pepper
  • 1 tbsp crumbled feta
  • 1 tbsp freshly grated Parmesan cheese


  1. Heat the oven to 225°C. Whisk together the chickpea flour, salt, water and one tablespoon olive oil until smooth.
  2. Heat a small (20cm) cast-iron skillet over medium heat; when hot, pour in remaining one tablespoon olive oil. When the oil shimmers, pour in the chickpea batter. Transfer the skillet to the oven.
  3. Bake until the pancake is golden brown on top and pulls away from the edge of the pan, 20 to 25 minutes. Remove the skillet from the oven; turn the oven to broil. Set a rack so the skillet will be 10cm to 12cm from the flame.
  4. Meanwhile, steam the broccoli in a steamer basket over 3cm of simmering water in a small saucepan until crisp-tender.
  5. When the pancake is done, smear the baba ghanoush (or preferred spread) on top. Cover with the broccoli. Season with pepper to taste; sprinkle with the cheeses. Broil until the cheese melts and broccoli browns slightly, three to four minutes. Remove; let cool slightly. Slide onto a plate; cut into wedges to eat.

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