Chilli Pancakes With Harissa-Roasted Vegetables
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 240g canned chickpeas
- 1 large aubergines
- 1 heaped teaspoon paprika
- 6 large vine tomatoes
- 1 tablespoon harissa paste
- dash of almond milk
- handful of parsley
- 1 tablespoon tahini
- 1 lemon
- pinch of dried red chilli flakes
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 170°C fan / 375°F. Arrange the drained chickpeas and aubergine chunks on a baking tray and add the paprika, a drizzle of olive oil and a pinch of salt. Mix well and cook for 25 minutes.
Step 2
After 25 minutes, add the tomatoes and cook for another 10–15 minutes until the aubergines feel soft.
Step 3
Once the vegetables are cooked, remove from the oven and spoon into a large bowl.
Step 4
Stir through the harissa paste, a dash of almond milk, chopped parsley, tahini, lemon juice and a pinch of salt. Mix well until everything comes together.
Step 5
Next make the pancakes. Place the flour, chilli powder, paprika and a pinch of salt and pepper into a bowl; mix well to remove any lumps.
Step 6
Pour in the water and mix well to form a thick batter.
Step 7
Place a large frying pan over medium heat and add a drizzle of olive oil. Once warm, pour in ½ of the mixture and leave to cook for 5 minutes until the bottom has cooked.
Step 8
Use a spatula to flip over the pancake and cook the other side for 2–3 minutes until cooked through. Spoon onto a plate and repeat with the rest of the batter to make another pancake.
Step 9
Serve the pancakes on plates, topped with the harissa-roasted vegetables, a sprinkle of chopped parsley and a pinch of chilli flakes.
Step 10
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