Savory Vegetable and Chickpea Crepes (Dairy & Nut-Free)

Ingredients

• 1 cup Chickpea flour (besan)
• 1 1/2 cups Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Olive oil
• 1 medium Zucchini, diced
• 1 medium Carrot, diced
• 1 medium Red bell pepper, diced
• 1 can (15 oz) Cooked chickpeas, drained and rinsed
• 2 cloves Garlic, minced
• 2 tablespoons Fresh herbs (e.g., parsley, thyme), chopped
• 1 tablespoon Lemon juice
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together chickpea flour, water, salt, and turmeric powder until a smooth batter forms. Let rest for 15 minutes.
2. 2Preheat oven to about 205°C (200°C).
3. 3In a bowl, toss zucchini, carrot, and red bell pepper with 1 tablespoon of olive oil. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. 4While vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
5. 5Add garlic and cook until fragrant, about 1 minute.
6. 6Add roasted vegetables, chickpeas, fresh herbs, lemon juice, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
7. 7Heat a lightly oiled crepe pan or non-stick skillet over medium heat.
8. 8Pour 1/4 cup of batter onto the hot pan, tilting to spread evenly. Cook for 1-2 minutes per side, or until golden brown.
9. 9Fill each crepe with the vegetable and chickpea mixture. Serve immediately.

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