068 / 75 · Cupboard to Table

Chickpea Flour Rounds with Olive-Pepper Relish

2 skillet rounds with relish · Active 30 min · Total 1 hr 10 min

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Chickpea flour and water make two tender, savory skillet rounds with browned edges and a soft, fully cooked middle. A chopped relish of jarred peppers and olives supplies most of the color and seasoning. They are thicker than a crepe and are cooked separately, so there is no towering stack to keep warm. The batter rests while the relish is prepared, making this a deliberate cupboard meal for a stationary evening.

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A golden chickpea-flour skillet round cut into wedges beside red pepper and green olive relish.

A batter that has time to settle

Whisk the flour into the measured water gradually and scrape the bowl well. Chickpea flour can conceal dry pockets that burst into pale lumps when poured into the pan. The short rest lets it hydrate and gives you time to chop the relish and clear a landing space for the first round. Some settling is normal; whisk again just before measuring each portion. This flour is raw and must be cooked thoroughly. Do not taste the batter to adjust its seasoning.

Use a pan you can lift safely

A 9-inch nonstick skillet is easier to manage on a compact burner than a broad heavy pan. The cooking surface should sit securely over the flame or element, without its handle projecting into a walkway. Keep the batter in two equal portions so the first round does not become thin while the second is too thick to set. A broad spatula and a plate make turning manageable. Do not attempt a showy flip above the stove or move a hot pan onto a sink cover.

Relish after cooking

Let the first side set before disturbing it. A few bubbles and a matte rim indicate progress, but the center still needs its full cooking time. After turning, cook until there is no damp floury paste inside. Put the relish beside or over the finished round only after it leaves the skillet; wet pepper pieces in the raw batter make it harder to see whether the center has set. The first round can rest briefly under a clean towel while the second cooks. Divide the relish equally and eat the pair promptly.

Ingredients

  • 1 cup chickpea flour, sifted if lumpy (120 g)
  • 1 cup drinking-quality water (240 ml)
  • 1 tablespoon plus 1 teaspoon olive oil (20 ml), divided
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon ground cumin (0.5 g)
  • 3/4 cup jarred roasted red peppers, drained, blotted and finely diced (100 g)
  • 1/3 cup pitted green olives, drained and finely chopped (40 g)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons chopped parsley (8 g)

Set out

9-inch (23 cm) nonstick skillet with a lid, Mixing bowl and whisk, Measuring jug, Broad thin spatula, Plate for turning or serving, Knife and board, Clean towel, Small bowl for the relish

Allergens

Chickpeas are legumes; check flour and jar labels for any declared allergens or cross-contact. Check labels and substitutions.

Make it

  1. Whisk chickpea flour with the water, 2 teaspoons (10 ml) of the oil, salt and cumin until smooth. Scrape down the bowl and rest at room temperature for 20 minutes. Do not taste raw flour batter.
  2. Mix the drained peppers, olives, lemon juice and parsley in a small bowl. Keep this relish separate from the batter.
  3. Heat the skillet over medium heat for 1 minute, then add 1 teaspoon (5 ml) of the remaining oil. Whisk the batter again, measure half into the pan and tilt gently to make an even round. Reduce to medium-low, cover and cook for 6–8 minutes until the top is mostly matte and the underside releases and is golden. Adjust the heat to avoid scorching.
  4. Slide the broad spatula well underneath and turn carefully, using a plate if necessary. Cook uncovered for 4–5 minutes until browned in spots and fully cooked through. Cut a small central slit to check there is no wet or floury paste. If needed, cover over low heat for another 1–2 minutes; color alone does not establish doneness. Transfer to a clean plate and cover loosely with the towel.
  5. Cook the second half in the remaining 1 teaspoon (5 ml) oil in the same way. Serve one round per person with half the pepper-olive relish. Eat promptly.

Let the batter rest before lighting the stove

The resting interval needs a bowl and a clear counter, not a working burner. Make the relish and check the pan fit during that interval, then cook the two rounds consecutively.

Timing

Includes the 20-minute batter rest; make the relish during that rest. The two rounds cook consecutively.

A useful detail

Use plain chickpea flour, sometimes labeled gram flour, rather than a seasoned instant pancake mix. Chickpea flours vary; the stated cooking time and a fully set, non-pasty center both matter.

Another way

  • Replace the green olives with the same drained weight of black olives.
  • Use 1 tablespoon (4 g) chopped mint instead of parsley for a different relish.

Keep it well

Best eaten freshly cooked. Refrigerate any round and relish separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 2 days. Reheat cooked rounds to 165°F/74°C throughout in suitable equipment; keep the relish cold. Do not save raw batter at room temperature for a later meal.