Golden Chickpea Pancakes With Spiced Tomato Relish Recipe

About this recipe

Start your morning with Golden Chickpea Pancakes and Spiced Tomato Relish, a delicious and nutritious vegetarian breakfast inspired by English cuisine. The savory pancakes are made from chickpea flour, turmeric, cumin, and fresh coriander, delivering a satisfying dose of plant-based protein. Pair this with the tangy and lightly spiced tomato relish, crafted from fresh tomatoes, red onion, garlic, and chili powder, to elevate the flavors of this wholesome dish. Easy to prepare in under 30 minutes, this meal is perfect for busy mornings yet indulgent enough to feel like a treat. Each serving is packed with fiber and essential nutrients, making it a fantastic choice for staying energized and ready for the day ahead. Whether you're looking for a post-workout meal or a comforting breakfast, these golden pancakes will quickly become a favorite in your kitchen.

Ingredients

• NaN Trs Gram Flour
• - Biona Capers In Olive Oil
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 1 Bunch Coriander - Bunch
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Mama Sita'S Annatto Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. In a mixing bowl, whisk chickpea flour with water, turmeric, cumin, salt, and black pepper until smooth.
2. 2. Heat a non-stick pan over medium heat and add a small amount of olive oil to coat the surface.
3. 3. Pour a ladleful of the batter onto the pan, spreading it out to form a thin pancake.
4. 4. Cook the pancake for 2-3 minutes on each side until golden brown and crispy, then set aside.
5. 5. Repeat the process with the remaining batter, adding more oil as needed to prevent sticking.
6. 6. For the relish, finely chop the tomatoes, red onion, and garlic and combine in a bowl.
7. 7. Heat olive oil in a pan and sauté the garlic until fragrant, then add chopped onion and cook for 2 minutes.
8. 8. Stir in the tomatoes, chili powder, and a pinch of salt, cooking for 5-7 minutes until softened and slightly reduced.
9. 9. Remove the relish from heat and stir in lemon juice and chopped coriander leaves.
10. 10. Serve the chickpea pancakes warm, topped with a generous dollop of the spiced tomato relish.

How to make Golden Chickpea Pancakes With Spiced Tomato Relish

1. Make the batter. Whisk chickpea flour with water, turmeric, cumin, salt and black pepper until smooth. Heat a non-stick pan over medium heat with a small amount of olive oil to coat the surface.
2. Cook the pancakes. Pour a ladleful of batter into the pan and spread it into a thin pancake. Cook for 2-3 minutes on each side until golden brown and crispy, then repeat with the remaining batter, adding oil as needed.
3. Start the relish. Finely chop the tomatoes, red onion and garlic. Sauté the garlic in olive oil until fragrant, then add the onion and cook for 2 minutes.
4. Cook the relish. Stir in the tomatoes, chilli powder and a pinch of salt and cook for 5-7 minutes until softened and slightly reduced. Off the heat, stir in lemon juice and chopped coriander.
5. Serve the pancakes. Serve the golden chickpea pancakes warm from the pan, each one topped with a generous dollop of the spiced tomato relish.

Frequently asked questions

How long do Golden Chickpea Pancakes with Spiced Tomato Relish take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking for the pancakes and the relish.

Are Golden Chickpea Pancakes with Spiced Tomato Relish vegetarian?

Yes, they are vegetarian. The pancakes are made from gram flour, turmeric and cumin, and the relish is tomato, red onion and garlic.

How do I stop chickpea flour pancakes sticking or breaking?

Whisk the batter until completely smooth, use a hot, lightly oiled non-stick pan and spread each ladleful thinly. Leave it alone until the underside is golden before flipping, then add a little oil between pancakes.

Can I make the spiced tomato relish ahead?

Yes, the relish keeps in a sealed jar in the fridge for three days and its flavour deepens overnight. Warm it gently or serve it at room temperature with freshly cooked pancakes.

What can I serve with chickpea pancakes for breakfast?

Serve them with the tomato relish and a spoon of thick yoghurt, or alongside wilted spinach and sliced cucumber. A squeeze of lemon and fresh coriander on top lifts the earthy gram flour.