Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano
Alejandra Cota
Prepare this healthy and rich tortilla made with chickpeas stuffed with mushrooms and oregano chips, cherry tomatoes, parsley and avocado slices. A very good option to start your day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3/4 cups chickpea flour
  • 3/4 cups soy milk
  • 2 tablespoons vinegar
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoons turmeric
  • 1/4 teaspoons onion powder
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 tablespoon olive oil
  • 4 tablespoons red onion, finely chopped
  • 1 cup potato, cooked and diced
  • 1 cup button mushrooms, filleted
  • 1/2 cups Eva® broccoli bits
  • 1 teaspoon oregano
  • 1/2 teaspoons salt
  • 1/2 teaspoons white pepper
  • 1/2 teaspoons olive oil
  • 1/4 cups cherry tomato, cut into quarters to decorate
  • 1 avocado, in slices to decorate
  • 4 teaspoons parsley, finely chopped
  • 2 tablespoons red onion, finely chopped
Preparation
25 mins
15 mins
Low
  • For the grabanzo crepe, blend all the ingredients until you obtain a homogeneous mixture. Booking.
  • In a skillet over medium heat, heat the olive oil and cook the red onion until translucent. Add the potatoes, the mushrooms, the Eva® Broccoli Bits and cook for 5 minutes. Season with oregano, salt and pepper. Booking.
  • Grease a Teflon pan with a little olive oil, pour a little of the crepe mixture and spread. Cook 2 minutes per side and fill with the previous preparation.
  • Serve the crepe with cherry tomato, avocado, parsley and red onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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