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Recipe of Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano
Teresa

Teresa Huerta
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Recipe
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Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano

40 minutes
Easy
4 servings
1
Prepare this healthy and rich omelette made with chickpeas stuffed with mushrooms and oregano chips, cherry tomatoes, parsley and avocado slices. A very good option to start your day.

Ingredients

  • 3/4 of Cup of chickpea flour
  • 3/4 of Cup of soy milk
  • 2 spoonfuls of vinegar
  • 2 teaspoons of Apple vinager
  • 1/4 of teaspoonful of turmeric
  • 1/4 of teaspoonful of onion powder
  • 1/4 of teaspoonful of garlic powder
  • 1/4 of teaspoonful of sodium bicarbonate
  • 1/4 of teaspoonful of Salt
  • 1 tablespoon of olive oil
  • 4 spoonfuls of purple Onion finely chopped
  • 1 Cup of potato cooked and diced
  • 1 Cup of mushroom filleted
  • 1/2 Cup of Broccoli Eva® Bits
  • 1 teaspoonful of oregano
  • 1/2 teaspoonful of Salt
  • 1/2 teaspoonful of White pepper
  • 1/2 teaspoonful of olive oil
  • 1/4 of Cup of cherry tomato cut into rooms to decorate
  • 1 piece of avocado in slices to decorate
  • 4 teaspoons of parsley finely chopped
  • 2 spoonfuls of purple Onion finely chopped

    Preparation

    For the grabanzo crepe, blend all the ingredients until a homogeneous mixture is obtained. Reservation.
    In a pan over medium heat, heat the olive oil and cook the purple onion until transparent. Add the chips, the mushrooms, the Broccoli Eva® Bits and cook for 5 minutes. Season with oregano, salt and pepper. Reservation.
    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 purple onion.

    PRESENTATION

    Garnish with avocado, cherry tomatoes, parsley and purple onion.

    TIPS

    The consistency of the mass of the chickpea crepe should be semiliquid so that it can be formed without problem.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    282
    kcal
    14%
    Carbohydrates
    49.6
    g
    17%
    Proteins
    14.9
    g
    30%
    Lipids
    3.8
    g
    5.9%
    Fiber
    9.0
    g
    18%
    Sugar
    9.5
    g
    11%
    Cholesterol
    0.0
    mg
    0.0%
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