Bill Granger recipe: Chickpea pancakes with spiced roasted carrots and cauliflower
Sunday 23 March 2014
This was inspired by a dish I recently had in London's Quo Vadis, by the great chef Jeremy Lee. While we're still waiting desperately for the asparagus season to appear, it's a great way to bring a bit of colour and lightness to our plates at the end of winter. It makes a substantial meal in its own right, but if entertaining, extend it with some dal or meat curry.
For the pancakes
150g chickpea flour
½ tsp salt
½ tsp ground cumin
2 spring onions, sliced
2cm piece ginger, very finely chopped
1 garlic clove, crushed
1 green chilli, seeded and chopped
Handful coriander, roughly chopped
2 tbsp light-flavoured oil
For the roasted cauliflower and carrots
1 large head cauliflower, broken into florets, leaves reserved
3 large carrots, cut into chunks
2 tbsp light-flavoured oil
1 tbsp black mustard seeds
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp turmeric
½ tsp chilli flakes
1 small red onion, sliced
1 green chilli, sliced into rounds
Preheat the oven to 220C/425F/Gas7. Place the cauliflower and carrots in a large oven tray where they fit in a single layer. Drizzle with oil and season with salt. Roast for 15 minutes, until beginning to char. Reduce the oven temperature to 200C/ 400F/Gas6, stir through the spices and chilli flakes and roast for a further 5 minutes.
For the pancakes, place the flour, salt and cumin in a large bowl. Slowly pour in 250ml water, stirring as you go to make a smooth batter. Add the spring onions, ginger, garlic, chilli and coriander. Mix well and set aside for 15 minutes.
Heat a little oil in a frying pan over a medium heat. Ladle about a quarter of the batter into the centre of the pan and tilt the pan to spread it evenly. Cook for three minutes. Turn over and cook for another 2 minutes, until golden. Repeat with the remaining batter.
To serve, spoon the roasted vegetables over the pancakes. Top with red onion, coriander, green chillies and plain yoghurt to taste.
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