Coconut Waffle With Tuna and Crispy Chickpeas


This is an awesome dish with a variety of textures, flavors and colors. I made coconut waffles with coconut milk and coconut essence. I use the coconut essence in many recipes. It gives food a special taste and no one will guess what it is. My grandmother gifted me this coconut essence bottle form her trip to the Islands: St. Martin, St, Lucia, Barbados, Antigua, etc. If it is not mandatory in a recipe I will notify it, but obviously it is essential when making anything with coconut.

I have been a long time trying to make roasted chickpeas. They are really easy and quick to make. Simply open the can, drain them, season them and bake them until crisp at 300°F for 30mins. I seasoned them with curry and paprika powder and bay leaves. Once done you can eat them as whatever you like: single, on a salad, with rice, couscous, pastas, as an appetizer, on toasts or for garnish (as I did).

I cooked the tuna with parsley and onions. I have to confess that saute onions are one of my favorite cooked vegetables. They bring flavor and texture to each meal. Besides, onion is known for its health benefits since centuries ago. You can use another protein source that will combine with the coconut waffles. For examples: coconut crusted,curry, honey glazes, cinnamon and nutmeg salmon or tofú.

For a vibrant color I garnished this unique dish with spring mix leaves form my garden! For every chef is very important to have a garden with spices plants, leaves, some fruits and vegetables. That is the secret of a natural, strong and fresh flavor in every dish.


Ingredients:                                                                                                                                                         yield: 1 person

For the waffle: 1/4cup whole wheat flour      2tsp brwon sugar        1/2tsp baking soda      a pinch of cinnamon and nutmeg                                1/2 or 1tsp coconut essence       coconut milk for mixing

For the tuna:  2oz canned tuna     bay leaves     few chopped onions      a drizzle of coconut oil

Additional: 1T roasted chickpeas     spring mix leaves to garnish


Procedure:                                                                                                                                                         First of all, turn on your waffle iron on maximum heat.

While it warms, mix all of the dry ingredients of the waffles. Then, add the coconut essence and mix with the coconut milk until consistency. Consistency have to be runny, in a state between pancakes and crepes. Now, pour all of the batter in the waffle maker. Cook for five minutes for one side and for the other or wait for the green light for flipping your machine. Once done, take it out carefully and transfer it to the serving dish.

While the waffle is cooking, you can prepare the tuna. Turn on a stove top on medium heat and drizzle coconut oil. Add the chopped onions and then the tuna with the bay leaves until the onions are tender and turn off the stove.

Put the spring mix leave on top of the waffle. Now, place the tuna and finally, the chickpeas.


Nutritional facts: 4g fat       33.5g carbohydrates        16g protein


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