Lentil Chickpea Omelette - with Zucchini

Name: Lentil Chickpea Omelette - with Zucchini
Ingredients: For a 28 cm diameter tray: 100 g (about 8 full tablespoons) of chickpea flour; water at room temperature twice the amount of chickpeas*; oil; salt; and pepper; 1 zucchini about 250-300 g (like the light-colored Romanian one) grated on a large grater and then squeezed very well in a fist to remove all the water; turmeric or other spices to taste (optional)

Savory - Lentil Chickpea Omelette - with Zucchini by Sorina E. - Recipia

To prepare a delicious chickpea-based dish, we start by gathering the necessary ingredients. In a bowl or a measuring cup, we measure the desired amount of chickpeas, which will form the base of our recipe. Once we have the chickpeas, we gradually add water, making sure to achieve a very liquid batter, as thin as that for pancakes. In a pot, we mix chickpea flour with water, ensuring that no lumps form. It is important to remove the foam that forms on the surface, which we discard, as it is not needed in the composition. We let the batter rest for a few hours; ideally, we should prepare it in the morning and let it sit until the evening or vice versa. This step is not just a formality; chickpea flour needs time to soften, which helps improve digestibility and reduce the strong taste specific to raw flours. While the batter rests, we can prepare the oven. We preheat the oven to a temperature between 200° and 220° C. In the meantime, we take a baking tray and add oil, making sure it covers the entire surface of the tray with a thin layer of about 1 mm. It is important for the tray to be well heated to prevent the composition from sticking during baking. We prepare the zucchini, grating it and draining it very well, then incorporate it into the chickpea batter, mixing well to ensure the ingredients are evenly distributed. We add salt and pepper to taste, to enhance the flavor. When the oven is heated, we carefully take out the tray, being very cautious of the steam. We cautiously pour the liquid composition into the hot tray. It is essential that the batter does not exceed a thickness of 1 cm, to ensure it bakes evenly without remaining raw inside. We bake at a high temperature of about 220° C, until the edges become crispy and the batter hardens, no longer moist on the surface. Alternatively, this dish can also be prepared in a pan, preferably one made of Teflon or ceramic. In this case, we must ensure that the pan is very well heated with a thin layer of oil, similar to that in the tray. The resulting dish will be delicious and will bring to our table a crispy texture on the outside and a soft and flavorful consistency on the inside, perfect to be served alongside a fresh salad or flavorful sauces.

Ingredients

For a 28 cm diameter tray: 100 g (about 8 full tablespoons) of chickpea flour
water at room temperature twice the amount of chickpeas*
oil
salt
and pepper
1 zucchini about 250-300 g (like the light-colored Romanian one) grated on a large grater and then squeezed very well in a fist to remove all the water
turmeric or other spices to taste (optional)

Lentil Chickpea Omelette - with Zucchini

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