Monday, June 11, 2012


The Food Matters philosophy is all about eating more plants and fewer animal products and processed foods — and the positive impact this has on our health and the environment.
This is week 19 of the Food Matters Project. About 50 food bloggers share the Food  Matters philosophy and we are cooking our way through Mark Bittman's The Food Matters Cookbook.

 Lena from Mrs. Garlic Head was our host and she chose the recipe for Braised Chickpea Fritters and Vegetables. Some of us follow the recipe as written and some of us use the recipe for inspiration. In Mark's recipe he has you soak the dried chickpeas in water overnight and then process them with some other ingredients to make a chickpea batter. I knew I wanted a vessel in which to serve the vegetable sauce and that was when "batter" clicked in. I decided instead of soaking my chickpeas that I would roast the dried chickpeas and then grind them into a fine flour, and use that flour to make a waffle batter. You can see how I did this here.

I have a waffle maker that makes little boats. They were the perfect vessel for my tomato-eggplant-chard sauce.

The flour added a wonderful nuttiness to the batter and worked perfectly for my chickpea boats. You could taste the flavor of the roasted chickpeas in the waffles. They were delicious.

I used Mark Bittman's recipe for All-Purpose Tomato Sauce. It is a super quick and a very good sauce. When the sauce was finished I added one large eggplant, peeled and cut into cubes, 1 cup chopped fresh parsley and one bunch of chard, cut into ribbons. This sauce was delicious. It would be wonderful over pasta as well. The savory waffles were perfect when filled with the vegetable sauce.


1/4 cup olive oil
1 large onion or 2 medium onions, chopped
Black pepper
About 4 pounds canned whole or diced tomatoes (two 28-35 ounce cans), chopped, liquid reserved
1/2 cup fresh parsley or basil, chopped

Heat the oil in a large pot over medium heat. When it's hot, add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes.

Add the tomatoes. Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens a bit, 10-15 minutes. For a thinner sauce add some or all the reserved liquid and cook for another 5-10 minutes. Taste the sauce, adjust the seasoning if necessary. Stir in the parsley or basil and keep warm.

After making the sauce I added one large, peeled and chopped eggplant and one large bunch chard. Stems of the chard removed and leaves cut into ribbons. Cook for 20 minutes more until the eggplant is soft.

Recipe adapted from Mark Bittman


1 3/4 cup roasted chickpea flour, recipe here.
2 tsp. baking powder
1/2 tsp. salt
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil

Preheat waffle iron while you make the batter. Whisk together the flour, baking powder, and salt.

In a separate bowl, whisk together the egg, milk, and butter or oil.

Mix together the wet and dry ingredients, stirring just until combined.

Pour batter into waffle iron and cook until brown.

Makes 8 waffle boats or 3 1/2 round Belgian-style waffles.

This makes a savory waffle, for a sweeter waffle add 2 TBSP. sugar to the dry ingredients.

You can find the original  recipe here on Lena's blog.


Lena Mumenthaler said...

great idea, turning the chickpeas into waffles. I don't own a waffle iron and more and more I think I am missing out on quite a few opportunities.

Lexi said...

Thanks Lena! I had never made flour before.

My Wholefood Romance said...

Nice one Lexi!

Margarita said...

Super creative Lexi! What a totally unexpected and awesome twist to the recipe. :) Love it!

Lexi said...

Thanks Meg!

Lexi said...

Thanks Margarita! It was really good.

Prairiesummers said...

That is an awesome idea! Love it :-)

Gracie said...

I LOVE this idea!!! Thanks for sharing.

Evi said...

These are adorable! The little boats are perfect if you have guests coming over, what a great idea- way better than a giant waffle. Also this sauce looks delicious, I like the addition of eggplant.

Erin said...

Fun! I will be scouring garage sales this summer for a waffle iron to experiment with. And homemade chickpea flour?! LOVE IT! I make savory crepes with it, just mix it with some water and bam, crepe time.

Mireya @myhealthyeatinghabits said...

Cool! I can't wait to get out my waffle iron and try garbanzo waffles. What a great idea for a dinner dish.

Lexi said...

Thank you Jen!

Lexi said...

Thanks Gracie!

Lexi said...

Thanks Evi! I like to make them for breakfast filled with fruit and topped with whipped cream.

Lexi said...

Thanks Erin, I found that roasting the chickpeas before making flour gave it a really rich taste.

Lexi said...

Thanks Mireya!