The title of food writer Joe Yonan´s new cookbook seems to jump out like a scolding from your mum: Eat Your Vegetables.
- 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
- Heat the oven to 225°C. Whisk together the chickpea flour, salt, water and one tablespoon olive oil until smooth.
- 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.
- 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.
- Meanwhile, steam the broccoli in a steamer basket over 3cm of simmering water in a small saucepan until crisp-tender.
- 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.