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This recipe celebrates the wonderful chickpea in all its glory. Chickpeas are used in the pancakes, both as gram flour and whole, and also crisped up and used as a topping to add a delightful crunch. Whether enjoyed for breakfast, lunch, or dinner, these pancakes are simultaneously light and refreshing, thanks to the herbs, yet satisfying. While I personally enjoy them with poached eggs, they are equally delicious without.
Chickpea Pancakes with Herby Ricotta
Preparation: 15 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients:
1 x 400g tin of chickpeas
Vegetable or rapeseed oil
2 tsp smoked paprika
Salt and pepper
4-8 eggs for poaching (optional)
2 spring onions, peeled and finely sliced
1 red chilli, finely chopped
80g butter
For the pancakes:
230g gram (chickpea) flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
30g cornflour
½ tsp smoked paprika
100g ricotta
Zest and juice of 1 lemon
For the herb ricotta:
300g ricotta
200g creme fraiche
3 tbsp extra-virgin olive oil
40g parsley, chopped
15g dill, chopped, plus extra for garnish
10g mint, chopped
1 small cucumber, finely chopped
Heat the oven to 220C (200C fan)/425F/gas 7. Drain the chickpeas, but save the liquid from the can. Place half of the chickpeas in an ovenproof dish with a drizzle of oil, a teaspoon of smoked paprika, and half a teaspoon each of salt and pepper. Roast for 25 minutes, shaking the dish a couple of times during cooking.
To prepare the pancake batter, mix all the dry ingredients in a bowl. Measure the drained chickpea water and top it up with hot water to reach 250ml. Pour this into the dry ingredients. Add the remaining half of the drained chickpeas, 100g ricotta, half of the lemon zest and juice. Mix well and let it rest for 10 minutes.
In a frying pan, heat two tablespoons of oil over medium heat. Spoon two heaped dessertspoonfuls of the batter into a corner of the pan. Repeat with as many pancakes as will fit with some room for spreading. Fry for about four minutes until the tops have set. Flip and cook for another four minutes until golden brown underneath. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more oil as needed.
In a bowl, mix the remaining 300g ricotta with creme fraiche, extra-virgin olive oil, herbs, cucumber, and the remaining lemon zest and juice. Season to taste.
If serving with poached eggs, bring a pan of water to a boil and cook the eggs to your desired consistency.
In a small pan, fry the spring onions and chilli in butter over medium heat for eight to nine minutes until the butter starts to bubble. Remove from heat and stir in the remaining teaspoon of paprika.
To serve, place two pancakes on each plate, top with herb ricotta and poached eggs (if using), then drizzle with the spiced butter. Garnish with dill and the crisped chickpeas. Enjoy immediately!
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