Budget Chickpea, Onion and Tomato Skillet Tortilla with Golden Garlic

Instructions

1. 1

   1. In a bowl, whisk together the chickpea flour, water, salt, sweet paprika, ground cumin, and black pepper until you have a smooth, lump-free batter. Let it rest for 10 minutes.

2. 2

   2. While the batter rests, heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until soft and lightly golden.

3. 3

   3. Add the minced garlic to the skillet and cook for 30 seconds. Stir in the diced tomato and cook 3 minutes more, until it loses some of its juices. Add the fresh parsley and mix.

4. 4

   4. Pour the skillet mixture into the chickpea batter and stir well so the onion, tomato, garlic, and parsley are evenly distributed.

5. 5

   5. Wipe the skillet if needed and heat the remaining tablespoon of olive oil over medium-low heat. Pour in the mixture and spread it evenly with a spatula.

6. 6

   6. Cook the tortilla covered for 8 to 10 minutes over medium-low heat, until the edges look set and the bottom is golden.

7. 7

   7. Flip it using a plate or flat lid and cook 5 to 7 minutes more on the other side, until cooked through in the center and golden outside.

8. 8

   8. If you prefer to finish it in the oven, after cooking the first side place the oven-safe skillet in a preheated oven at 392 °F / 200 °C for 6 to 8 minutes.

9. 9

   9. Let it rest for 5 minutes before slicing. Serve hot or warm in portions.