Chickpea Pancakes with Spinach and Ham Recipe

Serves 8

2 Points® per serving

Ingredients

500 g vine ripened cherry tomatoes, cut into 4 bunches
400 g chickpeas, cooked
150 g chickpea flour
50 g premium-quality ham
50 g spinach
2 medium eggs
180 ml skimmed milk
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
2 tsp baking powder Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 200 ºC (Fan Oven 180 ºC, Gas Mark 6)
Step 2: Line a baking tray with greaseproof paper. Put the tomatoes on the tray. Lightly mist with the cooking spray and season with salt and freshly ground black pepper. Bake for approx. 20 minutes until the skins start to split
Step 3: Meanwhile, blitz the chickpeas in a food processor until finely chopped. Add the eggs and mix until smooth
Step 4: Preheat the mini snack maker.
Step 5: Sift the chickpea flour and baking powder into a large bowl. Add the chickpea mixture, milk, parsley and chives. Whisk until smooth, and season with salt.
Step 6: Mist the snack maker with the cooking spray. Pour the batter in and cook until bubbling and golden; do not overfill the well.
Step 7: Carefully flip the pancake with a wooden utensil and cook for a further 1–2 minutes. Transfer the pancake to a plate and cover to keep warm. Repeat with the remaining batter.

Serve the pancakes topped with the ham, spinach and roasted tomatoes