Low-carbon recipes are mindful of the energy and resources that go into producing, packaging, and transporting food.
Choosing local and in-season produce wherever possible is a good way to reduce the distance your food had to travel to get to you. Where your food comes from is one factor to consider, especially when looking at the bigger picture (ethical, sustainable, responsible farming practices and labour), but the most effective way to reduce the carbon footprint of your food is to focus on what you are eating.
As a general rule of thumb, plant-based dishes require less energy.
This week’s recipe is a crispy pancake made from chickpea flour (inspired by socca from Provence) that is topped with garlicky kale and a lemon-tahini dressing. Accidentally gluten-free, this plant-based dish is a quick and delicious meal that is easily customizable based on what you have and enjoy.
For the pancake:
¾ cup Chickpea flour
1 tbsp olive oil (plus more for frying)
¾ cup Water
Pinch of Salt
For the topping:
1 bunch of Kale or other greens or vegetables you have on hand
1 can of Chickpeas or other beans (have leftover Brothy Beans that you tucked into the freezer from our Week 1 recipe? Pull them out and use for this!)
2 cloves of Garlic
½ an onion
1 tbsp Za’atar or curry powder (or any other mix of spices you like)
2 tbsp olive oil
For the dressing:
¼ cup Tahini
1 clove finely grated Garlic
2 tbsp Oil
2 tbsp Lemon juice
Whisk together chickpea flour and water with olive oil and a pinch of salt. Let it sit for at least 10 minutes or up to 1 hour.
While your batter hydrates, prep your vegetables: Tear kale leaves away from stems (compost tough stems) and slice into 1 inch pieces. Wash and set aside. Chop 2 cloves of garlic and ½ an onion (any size you like is fine!). Drain and rinse your chickpeas or beans and set aside.
Make your dressing: whisk together oil, lemon juice, and garlic. Add in tahini and stir gently until just mixed. If it is too thick, add some warm water little by little until you get a consistency you like.
In a medium non-stick pan, heat up 2 tbsp. of olive oil over medium-high heat. Add garlic and onion and fry for a few minutes, until it is soft and starting to lightly brown. Season with salt and add za’atar (or other spices). Add chickpeas or other beans, and fry for a few minutes until starting to brown. Add kale and cook, stirring, until soft and wilted. Once cooked, pour into a serving dish and set aside. Reserve the pan for cooking the pancakes.
Heat up a little olive oil in the same pan over medium-high heat. Give the batter a stir. If it has gotten too thick, add a little water to loosen it (It should be the consistency of heavy cream or crepe batter and easily pourable). Pour enough into your pan to coat the bottom, gently tipping the pan around to make sure the batter is in one thin layer. Cook undisturbed until the edges are deep golden brown and crispy, 3-4 minutes. Gently flip and cook for 1-2 minutes on the other side. Repeat with the rest of the batter.
Serve each chickpea pancake topped with kale and chickpea mixture, and drizzle with tahini dressing. Serve and enjoy!
Learn more about this recipe!