Vegan cooking: Guest recipe from Love Thy Neighbour
‘Classic chickpea pancake with avocado, confit cherry tomatoes and hummus’
- 150g gram flour
- 150g soya milk
- A pinch of paprika
- Salt and pepper to taste
- Small pinch of baking powder
- 2.5ml olive oil
- 200g spinach
- Eight tomatoes
- Large tbsp hummus
- 150g roasted chickpeas
To make our pancake blend the ingredients (flour, soya milk, paprika, salt and pepper, baking powder and olive oil) together, creating a smooth consistency. Pour the mix onto a pre-heated griddle plan and cook for approximately 40 seconds on each side until golden brown.
Our masterpiece pancake is the bed of the dish so spoon a large dollop of creamy hummus onto the top, followed by fresh spinach leaves for a slight crunch.
Slice and add yellow and red tomatoes to give the dish a sweet and colourful pop, finishing with our icon – thinly sliced avocado (always remembering: avocado is bae!) – and then add a handful of roasted chickpeas.