Chickpea and rosemary pancake

Hi

Here is my last night's effort. It was very morish.

CHICKPEA & ROSEMARY PANCAKE time - 30 mins

Ingredients

1 1/2 cups chickpea flour or plain flour

3 teasp extra virgin olive oil

1 lge zuccini (I used the light green strippy ones), grated and squeeze out juice (otherwise it will cause the pancake to be soggy.

2 cloves garlic, finely sliced

2 tabs rosemary, finely coppped

1/2 teasp chilli flakes

1/3 teasp sweet paprika

2 teasp ground cumin

1/3 can chickpeas, 120g when drained and rinsed

1 teasp sea salt

lemon

Method

Sift flour into a large bowl, add 1 cup water and whisk until smooth. Set batter aside to rest for 15 minutes.

Place 2 tabs olive oil in a pan over medium heat. Cook garlic for 3-5 minutes until it is just coloured. Add rosemary and spices and cook for another 2-3 minutes. Set aside. (The kitchen will smell devine.)

Blend chickpeas in a food processor (otherwise squash with the back of a spoon). Then add salt, grated and squeezed zuccini and chickpeas to batter and combine thoroughly.

Place 1 tab olive oil in a non-stick pan over medium heat. Pour in enough batter to evenly coat the pan. Cook for about 2 minutes, then turn over and cook a further 2 minutes or until both sides are golden brown. Repeat with remaining batter.

Optional - scatter pancake with some sea salt.

Optional - squeeze some lemon on top.

Optional - serve with mixed salad

Serve immediately.

Enjoy.