Chickpea Flatbreads with Harissa Yogurt and Kale Salad

Serves: 4 • Prep Time: 30 min • Cook Time: 30 min

Ingredients

• 1 1/2 cups Chickpea Flour
• 1 cup + 2 Tbs. Water
• Olive Oil
• 1 pinch Ground Cumin
• 1 pinch Rosemary, crushed
• 1 large bunch Kale, washed
• 4 Carrots, shredded
• 3/4 cup Toasted Marcona Almonds, coarsely chopped
• 4 cloves Garlic
• 1/2 cup Golden Raisins
• 1 Lemon
• Salt & Pepper

Instructions

1. Combine chickpea flour, cumin, rosemary, salt, pepper, 2 Tablespoons, olive oil, and water to form a thin batter. Let batter stand while preparing sauce and salad.
2. Zest and juice the lemon, and keep them separate.
3. Stir half of lemon juice with the yogurt, salt and pepper, and Harissa to taste in a small bowl.
4. Strip spine from kale leaves, tear them into bite-sized pieces and add to a large bowl. Add lemon zest and juice then massage into kale leaves. Add salt and pepper to taste.
5. Heat two tablespoons of olive oil in a frying pan on medium low. Saute minced garlic for a minute, then add golden raisins and cook until warmed through. Add to kale salad and top with almonds and carrots.
6. In the pan used for garlic and raisins, heat a couple teaspoons of oil on medium. Pour or ladle the batter in wee pancakes. Cook until bubbles form and edges lift slightly, about 2-3 minutes. Flip and cook another 1-2 minutes or until slightly browned. Transfer to cooked cakes to a plate and repeat with remaining batter.