Ingredients
-
- 1 chard (just the leaves)
- 1 chopped onion
- 1 clove garlic
- 2 eggs
- 16 grams of Royal type yeast
- 1 glass of wheat flour
- 1 glass of chickpea flour
- Olive oil
- Shall
- Broth (optional)
Lets go cook
1. The first thing you will do to prepare the chard pancakes is cut the leaves and boil them in salted water. Let them cook for 20 minutes or at least until they are tender.
2. Chop the onion and garlic into small pieces. Mix them with the wheat and chickpea flours, the eggs, the yeast and the broth. You can use chicken or vegetable broth, and if you don’t have any, you can also use salt.
Chard with chickpeas combine super well, as demonstrated by another of our Andalusian recipes for chickpea stew with chard and cod.
Tip: You can also include parsley and saffron to give it a touch of extra and more traditional flavor.
3. Add the cooked chard to the mixture, including a little of the water where you boiled it. Stir the mixture until light. The lighter it is, the crunchier the chard tortillas with chickpea flour will be.
Hack: If you want them to be fluffier instead, just be sure to add more flour and a little milk to the mixture to make it thicker.
4. Heat the olive oil in a pan and see placing spoonfuls of the mixture to fry them. Once they are ready, leave them to dry on absorbent paper so they are not so oily. Your chard tortillas recipe will be ready to taste!