Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.” Top them off with your favorite baby greens for a well-rounded dinner.

　　

Ingredients

Serves 4

　　2 1/4 cups chickpea flour

　　1/4 cup plain yogurt, plus more for serving

　　2 1/2 teaspoons kosher salt, divided

　　3 tablespoons plus 1 teaspoon olive oil, divided

　　1/2 pound ground lamb

　　1 1/2 teaspoons ground cumin

　　1/4 teaspoon crushed red pepper flakes

　　1 (1-pound) eggplant, cut into 1" cubes

　　3 garlic cloves, thinly sliced

　　1/4 cup golden raisins

　　1/4 cup red wine

　　1 (15-ounce) can diced tomatoes

　　1/4 cup toasted pine nuts

　　Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

　　

Step 1

Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.

　　

Step 2

Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.

　　

Step 3

Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.

　　

Step 4

Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.)

　　

Step 5

Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.

　　

Do Ahead

Step 6

Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.