This simple chickpea pancake is quick to make, packed with fibre and plant protein and keeps really well. Have it as an alternative to bread with soup or salad for lunch or as a snack with your favourite dip.
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Serves
4
Chickpea Flour
Extra Virgin Olive Oil
Water
Fresh Rosemary
FOR THE TOPPINGS (OPTIONAL):
Cherry Tomatoes
Red Onion
Pitted Green Olive
Serves
4
Chickpea Flour
Extra Virgin Olive Oil
Water
Fresh Rosemary
FOR THE TOPPINGS (OPTIONAL):
Cherry Tomatoes
Red Onion
Pitted Green Olive
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Step 1.
Preheat your oven to 200°C.
Step 2.
Grease an ovenproof dish or baking tray with olive oil and place in the hot oven to warm up.
Step 3.
Put the chickpea flour into a large bowl and whisk in the water, followed by the olive oil and a pinch of salt. Set aside.
Step 4.
Chop the rosemary and the toppings (cherry tomatoes, red onions or olives all work well).
Step 5.
Remove the hot dish from the oven, pour in the batter and top with the rosemary as well as the olives, onions and/or tomatoes, if using.
Step 6.
Bake for 30 mins until golden then remove from the oven and leave to cool.
Step 7.
Slice and serve!
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