Chickpea and Spinach Pancakes with Warm Roasted Red Pepper Lemon Cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the roasted red peppers on a small tray, add 1 teaspoon of the olive oil, half of the chopped garlic, a pinch of salt, and a pinch of black pepper. Roast for 10 minutes to deepen their flavor.

2. 2

   2. Meanwhile, make the batter. In a large bowl, whisk together the chickpea flour, water, eggs, chopped spinach, scallions, the remaining garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and let it rest for 10 minutes.

3. 3

   3. Remove the peppers from the oven. Transfer them to a blender or food processor with the Greek yogurt, lemon juice, lemon zest, 1 tablespoon olive oil, the remaining salt, and the remaining black pepper. Blend until smooth and creamy.

4. 4

   4. Pour the pepper cream into a small saucepan and warm it over low heat for 2 to 3 minutes, without boiling, just until gently heated through.

5. 5

   5. Heat a large nonstick skillet over medium heat. Add the remaining teaspoon of olive oil and spread it evenly. Pour in portions of batter to make 8 small pancakes and cook for 2 to 3 minutes per side, until golden and set in the center.

6. 6

   6. Serve the pancakes hot with the warm roasted red pepper lemon cream spooned over or on the side. Finish with chopped fresh parsley and, if desired, an extra pinch of lemon zest.

7. 7

   7. For more even serving, keep the cooked pancakes in the turned-off but warm oven for a few minutes, always below 90 °C / 195 °F, while you finish the remaining batter.