I'll just cut to the chase — there is no better way to eat leftovers than atop a chickpea flour pancake. The pancake itself is so flavorful, it could breathe new life into almost any topping. It also takes 3 minutes to make — chickpea flour, stirred with some water, fried in a tiny bit of olive oil, done. Depending on what I'm topping it with, I might stir in a dash of seasoning, say curry powder or cumin. But I often don't even bother. Today's topping was a spoonful of leftover spaghetti meat sauce, sauteed with a handful of spinach. After it landed on the pancake, I added a crumble of feta cheese. It was, hands down, one of the best meals I've had all week.
I'm already jealous of this delectable-looking lunch! If you want to see her recipe and more fabulous filling ideas, just keep reading.