Spinach And Chickpea Pancakes Recipes

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

SPINACH AND CHICKPEA PANCAKES

Steps:

• First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
• Stir in the oil.
• Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
• set aside while preparing the filling.
• heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
• wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
• chop the spinach roughly.
• skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
• mash the skinned chickpeas roughly with a fork.
• add the fried onion, grated zucchini, spinach and chopped cilantro.
• stir in beaten eggs, season and mix well.
• place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
• fold one half of the pancake over the filling and roll it up.
• place in a large buttered ovenproof dish and preheat oven to 350.
• melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
• heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
• bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.

CHICKPEA PANCAKES

Steps:

• Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
• Heat some ghee (or oil) in a non stick frying pan over medium heat.
• Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
• Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.