Savoury Chickpea Waffles (cookinglight)

2 T extra virgin olive oil, divided
1/2 c thinly sliced shallots
1 T chopped fresh thyme, divided
4 garlic cloves, thinly sliced
1/2 c dry white wine
1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
3/4 lb chopped tomatoes
3/4 c chickpea (garbanzo bean) flour
3/4 c 1% low-fat milk
1 1/2 oz sharp white cheddar cheese, shredded
1 large egg yolk
1 T cider vinegar, divided
1 t baking powder
1 large egg white
cooking spray
4 large eggs

Heat 1 T oil in a large skillet over medium heat. Add sliced shallots, 2 t thyme and garlic; cook 3 min or until shallots are tender. Add wine, ¼ t salt, ¼ t pepper and tomatoes; cook 5 min or until liquid is reduced by half. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, remaining 1 T oil, remaining ¼ t salt, remaining ¼ t pepper, cheese and egg yolk in a large bowl, stirring with a whisk until smooth. Add 2 t vinegar and baking powder, stirring well to combine. Beat egg white in a large bowl with a whisk until stiff peaks form (do not over beat). Fold egg white into batter. Preheat waffle iron; coat with cooking spray. Spoon about 1/3 c batter per 4″ waffle onto waffle iron. Cook 5 min. Fill a skillet 2/3 full with water; add remaining 1 t vinegar; bring to a boil. Reduce heat to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 min or until desired degree of doneness. Carefully remove eggs using a slotted spoon. Place 1 waffle on each of 4 plates; top evenly with tomato mix and eggs. Sprinkle with remaining 1 t thyme. Serves 4.


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