Waffle Iron Mania: Chickpea waffles & Chickun Vegetable Curry

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I’ve been on a bit of a waffle kick since my dear friend, Anneke, bought me a Cuisinart waffle iron (seriously, did I get lucky in the friend department, or what?!). I’ve always been fascinated with the idea of savory waffles, so I decided to explore this world.

I’ve found that my body feels better when I eat little to no gluten (although I’m not Celiac), so I’ve been playing with gluten free cooking & baking for awhile now. This definitely played a factor in my savory waffle mission.

Through a quick Google search, I found two recipes to use as my baselines for experimentation. This meal  took me about 45 minutes/1 hour to cook, from start to finish, which seemed reasonable after a long day. It began at 6 am (I know, I’m crazy and go to a 7am Crossfit class 3 days a week), and included a long ass commute, so I didn’t want to be in the kitchen all night. I was also happy to have leftovers for lunch the next day (or 3).

Chickun Vegetable Curry
(Serves a small army, or maybe 4-5 people)
I used this recipe from About.com as my baseline, and it was very simple.


  • 1 onion, chopped
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 1 green chili, seeded (I used a serrano pepper and it was a good kick)
  • 1 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1 tsp curry
  • 1 package of Beyond Meat  (I used the “grilled” flavor), or you could use extra firm tofu (press the water out and cut into cubes)
  • 1/2 of a large (or 1 small) cauliflower, chopped
  • 1 cup green beans
  • 2 medium-sized carrots, sliced
  • 1 zucchini, sliced
  • 1 can coconut milk (I used “light” to stay on the lower fat side)
  • 1/2 tsp salt, or to taste


  1. Process the onion, garlic, ginger and chili in a food processor until smooth.
  2. In a large skillet, heat the onion mixture and spices along with the oil and spices. Allow to cook for a minute or two, stirring frequently.
  3. Add the chickun (or tofu), vegetables and the coconut milk and stir well. Season generously with 1/2 teaspoon salt, or to taste. I thought my skillet was going to overflow because it was so full, but it cooked down a lot. As I was stirring, I spooned the sauce over the chickun/veggies on top, so everything was well coated with the sauce.
  4. Cover and allow to cook for at least 20 minutes, or until veggies are tender.
  5. Spoon on top of your waffles and enjoy!

Chickpea Waffles
(Makes 3 waffles)

For the waffles, I went to Oh She Glows for Angela’s, “Jumbo Chickpea Pancakes” recipe. I wanted to use what I had on hand, so I omitted some ingredients and added a few of my own. I also doubled the measurements because the waffle iron needs more batter than a normal pancake size amount (and I like to EAT). In hindsight, I would probably have made even more batter, since there was definitely more curried veggies than waffles. The curry can be served over rice (or maybe in a taco!?) as leftovers.


  • 1 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine grain sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1 cup + 4 tablespoons water


  1. Preheat the waffle iron over medium heat (I set mine to 3 out of 5).
  2. In a small bowl, whisk together the chickpea flour, garlic powder, onion powder, salt, pepper, and baking powder.
  3. Add the water and whisk well until no clumps remain.
  4. When the waffle iron is pre-heated, spray it liberally with a non stick cooking spray (I used coconut oil spray).
  5. Spoon enough batter into the iron to cover about 2/3 of it. I start pouring it into the middle, and used the back of the spoon to spread it out a little. The rest will spread when you put the top half of the iron down. Cook for about 3-4 minutes  (timing will depend on how hot your iron is), until you can easily slide a spatula under the waffle. It will come off of the iron easily when it’s ready (otherwise it will stick like crazy).
  6. Serve on a large plate topped with chickun veggie curry!
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2 responses to “Waffle Iron Mania: Chickpea waffles & Chickun Vegetable Curry

  1. I love this idea! I make waffles often for breakkie, so maybe I’ll try something like this for lunch or dinner! Thanks! :)

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