Recipe from

Makes 8 slices


2 1/2 cups water

1 1/4 cups chickpea flour

1 tsp. smoked paprika

1 tsp. fine sea salt

3/4 tsp. garlic powder

3 Tbs. olive oil, divided

2 1/2 cups peeled, chopped small (or grated) sweet potato

1 medium onion, chopped

4 cups chopped kale


Preheat oven to 375°F. In a medium bowl, whisk together the water, chickpea flour, paprika, salt and garlic powder. Let stand while preparing filling.

In a 9-inch cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sweet potato and onion. Cook and stir for 8-10 minutes until vegetables are softened. Reduce the heat to medium and add the kale; cook and stir for 2-3 minutes until kale is wilted.

Remove the skillet from heat and pour in the chickpea flour batter.

Bake in the preheated oven for 45-50 minutes until set at the center and edges are beginning to brown.

Transfer to a wire rack and cool at least 30 minutes before cutting and serving. Serve warm, room temperature or chilled.