Maggie Atherton Leiterman
Soak overnight in water about 3” over the peas and barley to allow for the swelling that will occur when grains absorb the water. Next morning rinse legume-grain mixture, and cook in large pot on medium heat, to gently boil, use enough water to cover about 1” over peas and barley; continue adding water as needed to keep covered with water during cooking. Add olive oil and salt when peas and barley are about 80% done, this should take about 25 minutes. Lower heat to low, finish cooking low and slow… slow… slow… simmer until done, this should take another 20 minutes, and then set aside to cool; the liquid should be nearly absorbed into the grains when cooled.
After legume-grain mixture has cooled, mash using a ricer type masher (the potato masher with the little square holes) and mash until most of the chickpeas are in about 1/8” chunks. Do not use a blender or food processor, set aside. The mashed cooked mixture can be divided into individual 2 cup containers, and frozen to have ready for future meals.
½ to ¾ cup flour *1more or less
¾ tsp baking powder
Salt, and pepper to taste
All other ingredients:
2 cups reserved cooked mashed chickpeas and barley mixture
1 small sweet potato, grated coarsely
4 kale leaves, rough chopped into ¼” bits
½ cup whole walnuts, rough chopped into about ¼” chunks
3 garlic cloves, smashed, and rough chopped into about 1/8th inch chunks
1/8 cup orange juice
¼ cup olive oil
In a large bowl combine all other ingredients and mix together until smooth.
Now oil the black iron skillet with enough olive oil to leave light coating on surface of skillet bottom, and place on the stove on medium heat.
Next add the dry ingredients a little at a time, softly folding into the wet mixture. The batter should not be runny yet not too stiff. *1 You may not have to use all of the flour, humidity and other factors determine how much to add.