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Chickpea pancakes with peas and tomatoes
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These aromatic, spiced pancakes make a satisfying vehicle for vegetables – you could also add any vegetable odds and ends you have in the fridge that need eating up.
400g can Essential chickpeas
50g self-raising flour
1 Essential red onion, finely chopped
20g fresh root ginger, finely chopped
1 green chilli, deseeded and finely chopped
½ tsp ground cumin
½ x 28g pack fresh coriander, stalks finely chopped, leaves roughly chopped
1 tbsp vegetable oil
100g Essential frozen peas
250g Essential cherry tomatoes, halved
1 tsp Cooks' Ingredients chaat masala
2 tbsp Alpro plain no sugars soya yogurt alternative
1. Drain and rinse the chickpeas, reserving the liquid from the tin. Put ⅔ of the chickpeas in a high-speed blender with 100ml of the reserved chickpea liquid. Whizz until you have a smooth paste. Stir in the flour, ½ the onion, ½ the ginger, the chilli, cumin, coriander stalks and the remaining whole chickpeas; season.
2. Heat ½ tbsp oil in a large frying pan. Divide the mixture into 4 and spoon each portion into the pan, using the back of the spoon to flatten into pancakes, roughly 10cm in diameter (you may need to cook in batches). Fry over a medium-high heat for 5 minutes on each side, then keep warm.
3. Wipe out the pan, then return to the heat with another ½ tbsp oil. Add the remaining onion and ginger with the peas and fry for 2-3 minutes, stirring, until the onions have softened and the peas have defrosted and cooked through. Take the pan off the heat and stir in the coriander leaves, tomatoes and chaat masala. Serve alongside the pancakes, topped with a dollop of yogurt alternative.
Typical values per serving:
This recipe was first published in December 2020.