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Chick Pea Pancakes

  • chickpea flour (gram flour) 200g

  • Olive oil

  • 1 onion diced

  • garlic 1 clove, crushed

  • nutmeg a grating

  • baby spinach 300g, plus a handful of raw leaves

  • ricotta 50g,



Step 1

Whisk the flour, with 300ml water. Leave to sit for at least 30 minutes. Heat 1 tsp oil in a frying pan and gently cook the onion without colouring until soft, about 8 minutes. Add the garlic, cook for another minute, then add the nutmeg and the spinach, and stir. Stir in the ricotta, and season with black pepper.


Step 2

Brush a non-stick frying pan with olive oil, then spoon enough batter into the pan (swirling it) to make a thin pancake. Turn over after 2 minutes, or when the edges have set. Cook for 2 minutes more before adding a spoonful of the spinach mix and folding in half. Repeat until all the batter and filling have been used – you should make about 4 pancakes. Keep them warm in a low oven as you go along. Serve with spinach leaves and a poached salmon fillet

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