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Dr Rupy's high-fibre masala chickpea pancake with butter beans
Ingredients
- 150g H&B Chickpea Flour
- 250ml water
- 1 tbsp garam masala
- 50g frozen peas
- small handful spinach
- 1 small carrot, grated
- 1/4 red onion, sliced
- 2 tbsp H&B Coconut Oil
- 150g mixed baby tomatoes
- 1 tsp Naturya Organic Turmeric Superblend
- 1 jar of H&B Butter Beans, drained
- 80g H&B Omega Seed Mix
- 1 small bunch of coriander
| Per | 100g | Per serving |
|---|---|---|
| Energy (kcal) | 152 kcal | 770 kcal |
| Fat | 7.3g | 37g |
| of which saturates | 3.0g | 15g |
| Carbohydrates | 12g | 63g |
| of which sugars | 1.2g | 63g |
| Fibre | 4.8g | 24g |
| Protein | 6.7g | 34g |
| Salt | 0.03g | 0.14g |
Step 1
Preheat the oven to 200C fan.
Step 2
Add the chickpea flour, masala, salt, pepper, carrot, peas and spinach to a mixing bowl and whisk in the water to make a batter. It should get to a “dropping” consistency. Feel free to add more flour if it’s too wet or slightly more water if it’s too dry. The ingredients should be fully coated in the batter. Set aside while you warm an oven proof pan on the stove.
Step 3
Add butter beans, tomatoes, turmeric, salt and pepper with a drizzle of olive oil to a baking tray and set aside.
Step 4
Melt 2 tbsp of coconut oil into an ovenproof pan and gently add the chickpea batter into the hot oil. When the edges start to gently brown, transfer to the hot oven with the tomatoes and beans.
Step 5
After 15 minutes, remove the tomatoes, add the H&B Omega Seed Mix and place back in the oven to cook for another 10 minutes.
Step 6
Remove both the pan with the chickpea batter and the tomatoes and beans after a total cooking time of 25 minutes. Serve with extra coriander.
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