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Triple chickpea stack (v)

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

Vegan.

Serves 4.


Author: Bite-sized thoughts.


Original post (with pictures) here.


For the chickpea flour pancakes -

Ingredients:

2 cups besan / chickpea flour

2 cups water


Method:

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) -

Ingredients:

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


Method:

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 -

Ingredients:

2 cups cooked chickpeas

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


Method:

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.

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