Savory Chickpea Waffles

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<p>Savory Chickpea Waffles</p>

Photo: Jennifer Causey Styling: Ginny Branch

We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

Serves 4 (serving size: 1 waffle, about 1/4 cup tomatoes, and 1 egg)

Ingredients

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2 tablespoons extra-virgin olive oil, divided
1/2 cup thinly sliced shallots
1 tablespoon chopped fresh thyme, divided
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound chopped tomatoes
3.25 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
3/4 cup 1% low-fat milk
1.5 ounces sharp white cheddar cheese, shredded
1 large egg yolk
1 tablespoon cider vinegar, divided
1 teaspoon baking powder
1 large egg white
Cooking spray
4 large eggs

Preparation

Hands-on: 28 Minutes
Total: 28 Minutes

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced shallots, 2 teaspoons thyme, and garlic; cook 3 minutes or until shallots are tender. Add wine, 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until liquid is reduced by half.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and egg yolk in a large bowl, stirring with a whisk until smooth. Add 2 teaspoons vinegar and baking powder, stirring well to combine.

3. Beat egg white in a large bowl with a whisk until stiff peaks form (do not overbeat). Fold egg white into batter. Preheat waffle iron; coat with cooking spray. Spoon about 1/3 cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes.

4. Fill a skillet two-thirds full with water; add remaining 1 teaspoon vinegar; bring to a boil. Reduce heat to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon. Place 1 waffle on each of 4 plates; top evenly with tomato mixture and eggs. Sprinkle with remaining 1 teaspoon thyme.

Created date

March 2016

Nutritional Information

Calories 363
Fat 18.6 g
Satfat 5.6 g
Monofat 8.7 g
Polyfat 2.8 g
Protein 19 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 246 mg
Iron 3 mg
Sodium 538 mg
Calcium 267 mg
Sugars 9 g
Est. Added Sugars 0 g