Spinach and feta chickpea pancakes

Name: Spinach and feta chickpea pancakes
Total time: 40 min
Yield: serves 2
Ingredients: chickpea flour (gram flour) 200g; chives chopped to make 2 tbsp, plus more to serve; olive oil; onion 1, diced; garlic 1 clove, crushed; nutmeg a grating; baby spinach 300g, plus a handful of raw leaves; low-fat feta 50g, plus more to serve

40 minutes
serves 2
A little effort

These spinach and feta chickpea pancakes make for a delicious quick and healthy midweek meal. Chickpea flour (gram flour) is gluten-free and contains more protein than other flours.

By Jordan Kelly-Linden

February 18, 2015 at 5:35 pm

Ingredients

chickpea flour (gram flour) 200g
chives chopped to make 2 tbsp, plus more to serve
olive oil
onion 1, diced
garlic 1 clove, crushed
nutmeg a grating
baby spinach 300g, plus a handful of raw leaves
low-fat feta 50g, 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.