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.
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.
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.