moroccan

Moroccan Ghriba Style Chickpea Flour Pancake with Spinach and Cumin

Name: Moroccan Ghriba Style Chickpea Flour Pancake with Spinach and Cumin
Yield: 1 serving
Cuisine: moroccan
Ingredients: 95 g chickpea flour; 22 g olive oil; 160 g spinach; 15 g lemon juice; 3 g ground cumin; 2 g paprika; 6 g garlic, minced; 3 g salt; 1 g black pepper

This dish pairs chickpea flour with spinach, ground cumin and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

85 g Carbohydrates

24 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g chickpea flour 346 kcal
22g olive oil 194 kcal
160g spinach 37 kcal
15g lemon juice 5 kcal
3g ground cumin 11 kcal
2g paprika 6 kcal
6g garlic, minced 9 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

chickpea flourolive oilground cuminpaprikasalt
Whisk chickpea flour with water (about 210 g), salt, cumin, paprika, and half the olive oil to form a smooth batter; rest 5 minutes.
olive oilspinach
Heat remaining olive oil in a nonstick skillet over medium. Add spinach and cook 1-2 minutes to wilt; remove to a plate.
Pour batter into the skillet, swirl to spread, and cook 3-4 minutes until edges set and bottom is golden.
Flip carefully and cook 2 minutes more until firm.
spinachlemon juice
Top with wilted spinach, sprinkle with lemon juice, and serve warm.