Chickpea Spinach Waffles - alive magazine

Name: Chickpea Spinach Waffles - alive magazine
Ingredients: 2 Tbsp + 1 tsp (30 mL + 5 mL) extra-virgin olive oil or camelina oil, divided; 2 shallots, thinly sliced; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) dry white wine; 4 plum tomatoes, seeded and chopped; 2 tsp (10 mL) fresh thyme; 1/2 tsp (2 mL) black pepper, divided; 3/4 cup (180 mL) milk or buttermilk; 5 large organic eggs; 4 cups (1 L) spinach, tough ends trimmed, divided; 1/4 cup (60 mL) grated Parmesan cheese; 2 tsp (10 mL) cider vinegar; Zest of 1 lemon; 1 1/4 cups (310 mL) chickpea (garbanzo) flour; 1 tsp (5 mL) baking powder; 1/2 lb (225 g) smoked trout or salmon (optional)

www.alive.com

Who says waffles are just for breakfast and must be draped in maple syrup? Adorned with herby tomatoes and oozy eggs, these green waffle stacks are worthy of the fanciest of bistros.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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