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Chickpea Spinach Waffles

Serves 4.


    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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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.