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Chickpea Spinach Waffles

Serves 4.


    Chickpea Spinach Waffles

    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.



    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


    • 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)


    Per serving:

    • calories369
    • protein20g
    • fat18g
      • saturated fat4g
      • trans fat0g
    • carbohydrates27g
      • sugars8g
      • fibre5g
    • sodium445mg



    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.


    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.


    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.


    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.


    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.


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    This recipe is part of the The Green Party collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.