Chickpea and chard pancakes with aubergine stew

Chickpea and chard pancakes with aubergine stew

Good Better Green

Another favourite in our household, chickpea pancakes work well with many toppings and flavours. Timing is important, as the batter needs to stand for at least a few hours before cooking the pancakes, and the pan needs to be preheated. They are also best served while they are still hot and crispy, so we usually eat them in shifts.


Quantity Ingredient

Fo the pancakes

Quantity Ingredient
240g gram flour
20ml liquid coconut oil
31ml tepid water
little olive oil
1 medium onion, chopped
1 heaped tablespoon finely chopped rosemary
200g thick stalks, cut out and finely chopped, leaves torn into smaller pieces
ghee or coconut oil, for frying
sea salt

For the aubergine stew

Quantity Ingredient
coconut oil, butter or extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
480-500g aubergines, cut into 1.5cm dice
480-500g large tomatoes, blanched, skinned, brous core removed, chopped
1 heaped tablespoon thyme leaves, finely chopped
1 orange pepper, cut into small dice
pinch cayenne pepper
40ml freshly squeezed orange, Juiced
25g flat-leaf parsley, finely chopped
see method for ingredients, to serve


  1. To make the pancake batter, put the gram our in a bowl, make a well in the centre and whisk in the coconut oil, a large pinch of salt and most of the water until you have a thick batter. Add more water if necessary, then set aside for 4 hours.
  2. Preheat the oven to 220°C.
  3. Heat the olive oil in a saucepan and sauté the onion for the batter with a pinch of salt over a medium heat until soft and translucent. Add the rosemary and fry for another minute before scraping into a food processor and setting aside.
  4. Tip the chard stalks into the pan, add a tiny bit of water, cover and “steam” until tender. Add the chard leaves and cook, uncovered, until wilted, for about 1 minute or longer if the leaves are very coarse, and the saucepan is dry.
  5. Add this mixture to the food processor (no need to squeeze it out ’rst), process until very ’ne and set aside. Stir into the chickpea batter just before you cook the pancakes.
  6. For the aubergine stew, heat some fat of your choice in a saucepan and sauté the red onion with a pinch of salt for a few minutes. Add the garlic and aubergine and increase the heat a little. As soon as the aubergine is halfway to being tender, add the chopped tomatoes, thyme leaves, chopped pepper and cayenne pepper, cover and cook, stirring occasionally for 20–30 minutes until the aubergine is soft but not squishy.
  7. Add the orange juice and parsley, simmer for another minute, season, remove from the heat and keep warm.
  8. Meanwhile, place one large or two smaller cast-iron skillets or heavy-based stainless steel pans in the oven with a large knob of ghee or coconut oil. As soon as it is very hot (but not smoking) and the fat covers the base in a noticeable layer, remove from the oven and ladle enough of the chickpea mixture into the pan(s) to make several small, or one large pancake. You will hear a sizzling sound. Slide back into the oven and bake for 10–20 minutes or until very crispy around the edges and slightly golden on top. Repeat with the remaining pancake mixture until it is all used up.
  9. Serve straight from the oven with the aubergine stew and Greek yoghurt or Vegan Greek-style “Yoghurt”.
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