Chickpea Flour Crepe Stack with Smoky Potato Hash

Ingredients

• 2 cups g chickpea flour
• 2.5 cups ml water
• 0.5 tsp tsp ground turmeric
• 1 tsp tsp ground cumin
• 1.5 tsp tsp salt
• 6 tbsp tbsp avocado oil
• 1.5 lbs lbs russet potatoes, small dice
• 1 whole yellow onion, thinly sliced
• 2 tsp tsp smoked paprika
• 1 tsp tsp garam masala
• 4 cups cups fresh spinach
• 1 cup cup roasted red peppers, jarred
• 3 whole garlic cloves
• 2 tbsp tbsp lemon juice
• 4 whole scallions

Instructions

1. 1

   Whisk chickpea flour, water, turmeric, cumin, and 1 tsp salt into a smooth batter; rest 20 minutes.

2. 2

   Toss the diced potatoes with 2 tbsp avocado oil, smoked paprika, and remaining salt; roast at 425°F for 30 minutes, flipping twice, until deeply crisp.

3. 3

   Blend the roasted red peppers, garlic, lemon juice, and 2 tbsp avocado oil into a smooth sauce; season with salt.

4. 4

   Cook the onion in a skillet with 1 tbsp avocado oil over medium-high heat until charred at the edges, 8 minutes; add spinach and garam masala and wilt.

5. 5

   Cook thin chickpea crepes in a lightly oiled nonstick pan, 2 minutes per side, making 8 total.

6. 6

   Layer two crepes with potato hash and wilted spinach, repeating to build two stacks per plate.

7. 7

   Spoon the roasted red pepper sauce around the stacks and top with charred scallion greens.