CHICKPEA WAFFLES WITH CHARD, AVOCADO AND HARISSA & YOGHURT SAUCES

Ingredients

Makes 7 waffles

For the waffles:

1 and 1/2 cups (190 g) of chickpea flour

2 tbsp of ground flax seeds

1 tbsp of arrowroot powder

1/2 tsp of cumin seeds

1 tsp of salt

Pepper to taste

1 tsp of baking soda

2 tsp of lemon juice

1 cup and 1/2 (330ml) of filtered water

2 tbsp of extra virgin olive oil

For the yoghurt sauce:

1 cup (250g) of coconut yoghurt

Juice of 1 lemon

1 to 2 garlic cloves, pressed

Salt and pepper to taste

For the harissa sauce:

3 tbsp of harissa

1/4 cup (50ml) of extra virgin olive oil

Toppings:

1 bunch (300g) of swiss chard

2 garlic cloves, minced

1 tbsp of extra virgin olive oil

1 avocado, sliced

Fresh coriander

Instructions

1) In a salad bowl, combine all of the waffle ingredients except the water and olive oil. Incorporate the water, then the oil and stir until you have a smooth dough. Leave the dough to rest for 15mins and heat up the waffle maker. Once hot, pour a small lid of the dough in the waffle maker, and let the waffles cook for about 10 mins each.

2) While the waffles are cooking, prepare the sauces. Combine all of the ingredients of the yoghurt sauce in one bowl, and the ones of the harissa sauce in another.

3) Heat a pan over medium heat. Wash the chard and remove the part of the stem that doesn’t have a leaf on it. Roughly chop the leaves. Pour the olive oil in the pan, add the minced garlic and then the chard leaves. Season with salt and pepper and stir occasionally for 4 mins.

4) Spread out some of the yoghurt sauce onto a plate, and place the waffles on top. Top the waffles with the chard and avocado slices, pour the harissa sauce over, and finish off the dish with some fresh coriander.