Chickpea pancakes with spinach & ham
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
There's more to chickpeas than houmous, you know. And soon you'll soon discover a whole new chickpea world with this clever recipe.
Ingredients
Cherry Tomatoes
500 g, on vine, snipped into 4 small bunches
Calorie controlled cooking spray
1 spray(s)
Chickpeas, cooked
400 g, drained and rinsed
Egg, whole, raw
2 medium, raw
Chickpea Flour
150 g
Baking powder
2 teaspoon(s), level
Skimmed Milk
180 ml
Parsley, fresh
2 tablespoon(s), chopped
Chives, Fresh
1 tablespoon(s), chopped
Premium ham
50 g
Spinach
50 g
Instructions
1
Preheat the oven to 200oC, fan 180oC, gas mark 6. Line a baking tray with baking tray. Put the tomatoes on the tray, lightly mist with cooking spray and season with salt and freshly ground black pepper. Bake for 20 minutes until the skins start to split.
2
Meanwhile, blitz the chickpeas in a food processor until finely chopped. Add the eggs and process until smooth. Sift the flour and baking powder into a large bowl. Add the chickpea mixture, milk, parsley and chives. Whisk until smooth, and season with salt.
3
Lightly mist a large nonstick frying pan with cooking spray and heat over a medium heat. Drop 60ml of the batter into the pan and spread out to make a 12cm pancake. Cook until bubbles appear and pop on the surface. Turn the pancake and cook for 1-2 minutes. Transfer to a plate, cover to keep warm. Repeat with the remaining batter to make 8 pancakes.
4
Serve the pancakes topped with the ham, spinach and roasted tomatoes.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.