Spinach, feta and chickpea pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- (gram flour) 200g chickpea flour
- chopped to make 2 tbsp chives, plus more to serve
- olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- a grating nutmeg
- 300g baby spinach, plus a handful of raw leaves
- 50g low-fat feta, plus more to serve
Method
- STEP 1
Whisk the flour, chives and lots of seasoning with 300ml water. Leave to sit for at least 30 minutes. Heat 1 tsp oil in a frying pan and gently cook the onion without colouring until soft, about 8 minutes. Add the garlic, cook for another minute, then add the nutmeg and the spinach, and stir. Scatter in the feta, and season with black pepper.
- STEP 2
Brush a non-stick frying pan with olive oil, then spoon enough batter into the pan (swirling it) to make a thin pancake. Turn over after 2 minutes, or when the edges have set. Cook for 2 minutes more before adding a spoonful of the spinach mix and folding in half. Repeat until all the batter and filling have been used – you should make about 4 pancakes. Keep them warm in a low oven as you go along. Serve with spinach leaves and some snipped chives.
