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Alejandra

Alejandra Cota
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Recipe of Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano
Recipe

Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano

25 mins
15 mins
Low
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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.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 3/4 cups chickpea flour
  • 3/4 cups soy milk
  • 2 tablespoons vinegar
  • 2 teaspoons apple 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 mushroom, filleted
  • 1/2 cups broccoli Eva® 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 rooms to decorate
  • 1 avocado, in slices to decorate
  • 4 teaspoons parsley, finely chopped
  • 2 tablespoons red 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
106.4
kcal
5.32%
Carbohydrate, by difference
11.6
g
3.87%
Protein
3.8
g
7.6%
Total lipid (fat)
5.3
g
8.15%
100
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Provided by USDA
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