Who says waffles are just for breakfast and must be draped in maple syrup? Adorned with herby tomatoes and oozy eggs, these green waffle stacks are worthy of the fanciest of bistros. Instead of fried eggs, the waffles can also be topped with poached ones. Don’t forget to place the hot sauce on the table. The waffle batter can be prepared up to two days in advance and chilled.
Tip
Made by grinding up dried chickpeas, garbanzo flour is one of the most nutrient-dense gluten-free options on the market. Not overpoweringly beany, garbanzo flour has a subtle sweetness that works well in an array of desserts or savoury dishes.
Chickpea Spinach Waffles
Ingredients
- 2 Tbsp + 1 tsp (30 mL + 5 mL) extra-virgin olive oil or camelina oil, divided
- 2 shallots, thinly sliced
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) dry white wine
- 4 plum tomatoes, seeded and chopped
- 2 tsp (10 mL) fresh thyme
- 1/2 tsp (2 mL) black pepper, divided
- 3/4 cup (180 mL) milk or buttermilk
- 5 large organic eggs
- 4 cups (1 L) spinach, tough ends trimmed, divided
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 tsp (10 mL) cider vinegar
- Zest of 1 lemon
- 1 1/4 cups (310 mL) chickpea (garbanzo) flour
- 1 tsp (5 mL) baking powder
- 1/2 lb (225 g) smoked trout or salmon (optional)
Nutrition
Per serving:
- calories369
- protein20g
- fat18g
- saturated fat4g
- trans fat0g
- carbohydrates27g
- sugars8g
- fibre5g
- sodium445mg
Directions
01
In skillet over medium, heat 1 Tbsp (15 mL) oil. Add shallots and salt; heat until shallots have turned golden, about 2 minutes. Add wine, tomatoes, thyme, and 1/4 tsp (1 mL) black pepper to pan and simmer for 3 minutes, or until liquid is reduced by about half. Cover to keep warm.
02
In blender container, place milk, 1 egg, 1 Tbsp (15 mL) oil, 2 cups (500 mL) spinach, Parmesan, cider vinegar, lemon zest, and 1/4 tsp (1 mL) black pepper, and blend until smooth. Blend in chickpea flour and baking powder. Let batter rest for 10 minutes.
03
Grease a waffle iron and heat according to manufactureru2019s instructions. Ladle in about 1/3 cup (80 mL) batter for each waffle and cook until batter has set, about 4 minutes. Keep waffles warm in 200 F (93 C) oven while you prepare remaining batter.
04
To prepare eggs, in small skillet over medium-low, heat 1 tsp (5 mL) 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.
05
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
