Here is a complete lunch featuring Chickpea Pancakes served with tomato chutney and sautéed asparagus spears. Chickpeas and their flour are popular in many Indian and Mediterranean dishes such as hummus, chana masala, curry, and falafel, and are also a staple in Spanish and Portuguese stews. Although commonly used in savory main dishes, chickpeas can also be ground into a paste for dough or batter.
The brunch plate for today’s recipe includes three main components: the Chickpea Pancakes, Tomato Chutney, and Sautéed Asparagus. This beautiful dish offers a perfect balance of sweet, spicy, and savory flavors, packed with nutrients to keep you energized all day.
The Chickpea Pancakes are light and aromatic with a slightly spicy bite, while the Tomato Chutney provides a hint of sweetness from coconut sugar. The fresh asparagus adds a bright, tangy touch that perfectly complements the overall dish.
You will enjoy this quick and distinctive trio recipe—an ideal sample for a wholesome brunch.
Chickpea Pancakes
Nutritional benefits: This dish is a great source of protein and minerals. It also supports weight loss by controlling appetite and moderating blood sugar levels due to its low glycemic index and slow carbohydrate absorption.
Ingredients
- For Chickpea Pancakes
- 3/4 cup gram or chickpea flour
- 1 fennel bulb (white part), finely minced
- 1/2 fresh coom green chili, finely minced
- a few sprigs of fresh coriander, finely minced
- 1 teaspoon dried pomegranate seeds, crushed (see note)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fenugreek seeds, crushed
- Red chili powder, to taste (optional)
- 1-2 tablespoon Sunflower oil
- For Tomato Chutney
- 50g golden raisins, soaked in water
- 100g ripe tomatoes, diced
- 1/4 thumb-sized fresh ginger root, finely grated
- 6 sprigs of fresh coriander
- 1 tablespoon sesame oil
- 1 tablespoon panch phoran (see note)
- 1 small dried red chili
- 1 tablespoon tomato purée
- 100g coconut/palm sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garam masala
- For Sautéed Asparagus
- 6 asparagus spears
- 2 tablespoon olive oil
- 1 tablespoon aged balsamic vinegar
- A pinch of salt
- A pinch of black pepper
Instructions
Chickpea Pancakes:
Toast the cumin seeds in a dry frying pan for about 5 minutes.
Transfer the toasted cumin seeds and mix with coriander, fennel, green chili, chickpea flour, and ground spices. Gradually add 220ml of water as needed to form a smooth batter; season with sea salt, black pepper, and red chili powder to taste.
Grease a large non-stick pan with a little sunflower oil, then cook one pancake at a time until the batter is used up. Stack the pancakes between layers of greaseproof paper until ready to serve.
Tomato Chutney:
Sauté the golden raisins on medium heat with sesame oil and set them aside.
Heat a bit more sesame oil in a pan over medium heat. Fry the Indian five-spice (panch phoran) until it crackles, then add the tomatoes, ginger, coriander leaves, the sautéed raisins, and the remaining ingredients.
Add salt and simmer for 20 minutes or until the chutney thickens.
Sautéed Asparagus:
Heat a pan over medium heat, add olive oil, and sauté the asparagus spears for 2-3 minutes. Sprinkle with salt and black pepper.
Garnish the asparagus with the tomato and raisin chutney and serve as a side dish to the pancakes.
Nutrition
-
369.0 Calories
-
48.8g Carbohydrates
-
0.0mg Cholesterol
-
16.9g Fat
-
11.3g Fiber
-
10.4g Protein
-
2.1g Saturated fat
-
123.0mg Sodium
-
17.1g Sugar
-
0.0g Trans fat
Notes
Tips: Panch phoran is an Indian blend of five spices, typically including cumin, fennel, fenugreek, mustard, and nigella seeds. There is also a Chinese version of five spices that uses cinnamon, fennel seed, star anise, cloves, and a variable fifth ingredient, often serving as a wild card alongside white pepper, Sichuan peppercorns, and ginger.
No Comments