Dr Rupy's high-fibre masala chickpea pancake with butter beans

Name: Dr Rupy's high-fibre masala chickpea pancake with butter beans
Cook time: 40 minutes
Total time: 40 minutes
Yield: 2 portions
Ingredients: 150g H&B Chickpea Flour; 250ml water; 1 tbsp garam masala; 50g frozen peas; small handful spinach; 1 small carrot, grated; 1/4 red onion, sliced; 2 tbsp H&B Coconut Oil; 150g mixed baby tomatoes; 1 tsp Naturya Organic Turmeric Superblend; 1 jar of H&B Butter Beans, drained; 80g H&B Omega Seed Mix; 1 small bunch of coriander

40 minutes

Medium

2 portions

Ready for a punch of flavour and plenty of nutrients? This recipe is here to spice things up

Gluten-free, high in fibre and a great source of plant-based protein, this is the hearty, satisfying meal you didn’t know you needed. A golden, crispy chickpea pancake topped with turmeric-infused butter beans, baby tomatoes and a sprinkle of omega-packed seeds, this dish is as nutritious as it is delicious.

H&B nutritionist Olivia Rosenvinge says: “This nutrient-dense meal is packed with plant-based protein thanks to the flour and beans, healthy fats from the coconut oil and a variety of vitamins and minerals. The addition of garam masala and turmeric not only enhances the flavour but also offers anti-inflammatory properties and antioxidants. While the omega-3 seed mix contributes healthy fats and additional fibre.”

Need we say more?

Ingredients

150g H&B Chickpea Flour
250ml water
1 tbsp garam masala
50g frozen peas
small handful spinach
1 small carrot, grated
1/4 red onion, sliced
2 tbsp H&B Coconut Oil
150g mixed baby tomatoes
1 tsp Naturya Organic Turmeric Superblend
1 jar of H&B Butter Beans, drained
80g H&B Omega Seed Mix
1 small bunch of coriander

Nutritional information

Per	100g	Per serving
Energy (kcal)	152 kcal	770 kcal
Fat	7.3g	37g
of which saturates	3.0g	15g
Carbohydrates	12g	63g
of which sugars	1.2g	63g
Fibre	4.8g	24g
Protein	6.7g	34g
Salt	0.03g	0.14g

Step 1

Preheat the oven to 200C fan.

Step 2

Add the chickpea flour, masala, salt, pepper, carrot, peas and spinach to a mixing bowl and whisk in the water to make a batter. It should get to a “dropping” consistency. Feel free to add more flour if it’s too wet or slightly more water if it’s too dry. The ingredients should be fully coated in the batter. Set aside while you warm an oven proof pan on the stove.

Step 3

Add butter beans, tomatoes, turmeric, salt and pepper with a drizzle of olive oil to a baking tray and set aside.

Step 4

Melt 2 tbsp of coconut oil into an ovenproof pan and gently add the chickpea batter into the hot oil. When the edges start to gently brown, transfer to the hot oven with the tomatoes and beans.