SafePlates

Ingredients

• 1 cup (240 ml) of chickpea flour
• 1/2 cup (120 ml) of water
• 1/4 cup (60 ml) of finely chopped onions
• 1/4 cup (60 ml) of finely chopped tomatoes
• 2 tablespoons (30 ml) of chopped cilantro
• 1 teaspoon (5 ml) of cumin seeds
• 1/2 teaspoon (2.5 ml) of turmeric powder
• Salt (preferably kosher or sea salt) to taste
• 2 tablespoons (30 ml) of olive oil for cooking

Instructions

1. In a mixing bowl, combine the chickpea flour and water. Stir until the mixture is smooth and free of lumps.
2. Add the chopped onions, tomatoes, cilantro, cumin seeds, turmeric powder, and salt to the chickpea batter. Mix well to incorporate all the ingredients evenly.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Pour a portion of the batter into the skillet, aiming for a pancake-like shape about 6 inches (15 cm) in diameter. Cook for about 2-3 minutes on each side or until the edges turn golden brown and the center is cooked through.
5. Repeat with the remaining batter, adding more oil as needed.
6. Serve the vegan jida hot, accompanied by a tangy tamarind chutney or a fresh mint-coriander sauce.