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Tag: chris morocco

Eggs, Spinach, and a Chickpea Squash Pancake

I love my eggs for dinner. My 6” cast iron pan fits two large eggs really snuggly and I found a lid that fit the pan just as well. Tonight, I served them over a chickpea and spaghetti squash pancake with sautéed spinach and garlic. I kind of made Chris Morocco’s chickpea pancakes, but instead of just water, I used the same amount of tremendously overcooked spaghetti squash plus an additional 1/4 cup to ensure enough liquid. It added a bit of sweetness and some bonus nutrients…assuming I didn’t cook them all away. 🙂 I also don’t add the oil to the batter like he called for, but I used a tablespoon of avocado oil in the pan, so I definitely got it in the dish.

I mixed a 3/4 cup of overcooked spaghetti squash and 1/2 cup of sprouted chickpea flour with a heavy pinch of sea salt and black pepper. The key is to let it sit for at least an hour in the fridge so that the flour has a chance to absorb the liquid and fully hydrate after it’s combined. After it rested, I cooked the batter in my carbon steel skillet in a tablespoon of avocado oil, but I like to portion it into a small bowl so I can use a brush. I end up having more control of how much oil is used when and where. For instance, I like to brush another layer on before I land the pancake from a flip and, of course, in the pan with the eggs, so I want to make sure that I reserve some. It browned really nicely over medium heat. Some of that might be from the sugar in th squash. These bad boys REALLY like to stick so get a good base of oil or a non-stick and a thin, flexible spatula.

I know you’re hoping that’s butter, but luckily for me, it’s garlic.

I wilted the spinach in the still hot pan and once it cooked down to a manageable amount, I used a micro planer to grate a clove of garlic into the pan. I let it cook for a bit to get some of the moisture out of the spinach and to make sure that the garlic wasn’t raw. I had just a bit of spaghetti squash leftover and a nice piece of garlic that I didn’t grate and they were perfect together. It’s a weird thing that I do, but I like the bite of a little raw garlic… you might want a nice bit of grass fed butter and maybe a dash of hot sauce instead.

Gochujang Chicken with Chickpea Pancakes and Tamari Steamed Green Beans

Supper was so good and required so little work. I roasted a couple of skin on chicken breasts the other day, so I had one in the fridge waiting for me. I removed the skin and cut it up into a large dice. I added 2tbsp of Coconut Amino Gochujang Sauce and a little full fat coconut milk and stirred everything up in a mason jar, lidded it, and put it back in the fridge for four-ish hours. Then, when we got back from a walk a mixed up Chris Morocco’s chickpea pancake batter, though I feel a little like Dave Chang on Recipe Club. I didn’t read his cooking instructions or make anything else in the recipe, so I can’t really attest to those parts, but the batter is spot on. It’s four ingredients and some important resting time…It seems that the key with the chickpea pancakes is rest time for the flour to hydrate and enough oil in the pan so that they don’t stick.
I heated my pan to a low medium and added a little toasted sesame oil, not typically what someone would use it for, but it has a high smoke point so I thought I would test it out. It worked really well and gave the pancakes a hint of that toasted sesame flavor, so I’m going to leave it at that. I added more to the pan mid flip as well so that both sides got it….I would almost say they were pan fried, but not quite. They were super light and crispy.
Then I cranked the heat, added the green beans and let them cook for a few minutes. Instead of using water to steam them, I added a heavy splash of tamari to the hot pan and then covered it super quickly. I may have had my pan just a touch too hot, but the tamari reduced down in the process and a few minutes later, they were on the plate. Two thumbs up, if I do say so myself.