Quick recipe: savory chickpea pancakes

Carrot/Tomato:

• 1 onion
• 1 garlic clove
• 2 Tbsp olive oil
• 2 carrots
• 1 big tomato or a small zucchini
• 150 gr 5.3 oz chickpea flour
• 170 ml water
• 1 tsp salt
• pinch of turmeric
• pinch of cumin
• pepper
• fresh thyme
• fresh basil

Spinach/Tomato:

• 1 onion
• 1 garlic clove
• 200 gr 7 oz fresh spinach
• 1 big tomato
• 5 twigs basil
• fresh chives
• 150 gr 5.3 oz chickpea flour
• 170 ml water
• salt
• pepper
• nutmeg
• italian herbs

1. For both variations: chop the onions and garlic clove
2. Heat 2 Tbsp olive oil in a pan and sauté the onions and garlic
3. Cut the veggies in small cubes (wash the spinach and cut it into stripes)
4. Add the veggies to the pan and sauté for 5-7 minutes
5. Season with salt, pepper or the other spices (depending on the variation)
6. Chop the fresh herbs
7. Mix the chickpea flour with the water until there are no lumps
8. Add in the sautéed veggies, herbs and season with more salt and pepper if necessary
9. Heat a new pan, add 2 Tbsp of olive oil and add 2 Tbsp od batter to form the pancakes
10. Bake 3-4 minutes in both sides until golden