Chickpea Pancakes with Spicy Baked Beans
Ingredients
- 1 cup(260g) hummus
- 2 canned chipotle chillies in adobo sauce
- 2 cups (300g) chickpea flour (beans)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/4 cup (60ml) olive oil
- 80g (2 1/2 ounces) kale leaves, sliced thinly
- 2 x 420g (13 1/2 ounce) cans baked beans
- 1 tablespoon Mexican spice mix
- 2 medium avocados (500g), sliced thinly
- 4 radishes (140g), sliced thinly
- 1/2 cup loosely packed coriander (cilantro) sprigs
- 1 medium lime (65g), cut into wedges
Preparation
Blend or process hummus and chilli until combined
Whisk chickpea flour and powders in a medium bowl until well combined.Make a well in the centre; add water, whisk until mixture is smooth. Season
Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat; cook kale, stirring for 2 minuets or until wilted. Remove from pan; cover to keep kale warm
Heat another 2 teaspoon of the oil in the same pan. Add a quarter of the pancake mixture; cook for 2 minuets each side or until light golden. Transfer to a plate; cover to keep warm. Repeat with remaining oil and pancake mixture to make 4 pancakes in total
Meanwhile, stir baked beans and spice mix in a small saucepan over low heat until hot
Serve pancakes topped with hummus mixture, baked beans, avocado, kale, radish, coriander and lime wedges