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Triple chickpea stack (v)

Layers of chickpea flour pancakes, hummus, and a chickpea-ratatouille filling.


Serves 4.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the chickpea flour pancakes -


2 cups besan / chickpea flour

2 cups water


Whisk together the flour and water and heat a non-stick pan over medium-high heat. Oil if needed,

Ladle approximately 1/2 cup of the mixture into the pan and tilt to form a thin pancake. Cook for several minutes on each side, until golden brown.

For the hummus (if making from scratch) -


2 cups cooked chickpeas

2 tbsp tahini

2 tbsp lemon juice

2 garlic cloves

2 tsp dried herbs of choice

Dash of salt and pepper, to taste


Combine all ingredients in a food processor and process until smooth, scraping down the sides of the bowl regularly. Use approximately half a cup when layering your stacks and reserve the remainder for other uses.

Chickpea-ratatouille filling -


2 cups cooked chickpeas

1-2/ cups ratatouille (I used a commercial variety)


Combine the chickpeas and ratatouille in a saucepan and heat through.

For the stacks -

Layer together the pancakes, hummus and chickpea-ratatouille filling, and serve.