Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
| Prep Time | 20 Mins |
| Cook Time | 50 mins |
| Servings |
People
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Ingredients
Moroccan Stew
- 1 large Eggplant cut into bite size pieces
- 4 tbsp Extra virgin olive oil
- 1 large white onion diced
- 3 cloves of garlic crushed
- 1 tbsp Ground cumin
- 1 tbsp smoked paprika
- 2 cans chopped tomoatoes
- 1/2 cup Water
- 1 Can chick peas
- 1 tbsp maple syrup
- 2 tbsp harissa paste
- Sea salt and black pepper for seasoning
- handful chopped coriander
Spicy Chickpea Pancakes
- 140 g Gram flour
- 200 ml Water
- 1 red onion finely chopped
- 1 tsp Ground cumin
- 1/2 tsp Ground turmeric
- 1/2 tsp chilli flakes
- 1/2 tsp Sea Salt
- handful chopped coriander
- 1 tsp Gluten free Baking powder
- olive oil for frying
Ingredients
Moroccan Stew
Spicy Chickpea Pancakes
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Instructions
Stew
- Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
- In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
- Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
- Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
Pancakes
- In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
- Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
- Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.
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