Triple chickpea stack

I had such fun making and naming this dish. There is something about three layers of chickpeas, in three different forms, that appeals to my kitchen creativity. If the photos don't immediately give it away, the three forms here are chickpea flour (besan flour) pancakes, whole chickpeas, and hummus.

This can be as easy or complicated as your life permits. I cooked chickpeas from dry and made the hummus myself, but then took a short cut with ratatouille and used a commercial tin for that. If you needed a meal in a hurry, you could use tinned chickpeas and store bought hummus; if you are more organised than I was you could whip of ratatouille yourself.

Even with store bought ingredients, this would be a meal to offer lots of nutrition for minimal cost. I liked it a lot. I confess, though, that Mr Bite added sauce to his (mango chutney of all things - not an addition I would have thought of). He liked it well enough with that addition, but I can't claim this held universal appeal in our house.

I list how I made my hummus below, but there are plenty of hummus recipes online and you may have your own favourite. You only need around half a cup of hummus for this meal, so if you do make a batch of from scratch there will be plenty leftover.

Triple chickpea stack

Layers of chickpea flour pancakes, hummus, and a chickpea-ratatouille filling

Vegan

Serves 4

Author: Bite-sized thoughts

Print recipe

For the chickpea flour pancakes -

Ingredients

2 cups besan / chickpea flour

2 cups water

Method

Whisk together the flour and water and heat a non-stick pan over medium-high heat. Oil if needed,

Ladle approximately 1/2 cup of the mixture into the pan and tilt to form a thin pancake. Cook for several minutes on each side, until golden brown.

For the hummus (if making from scratch) -

Ingredients

2 cups cooked chickpeas

2 tbsp tahini

2 tbsp lemon juice

2 garlic cloves

2 tsp dried herbs of choice

Dash of salt and pepper, to taste

Method

Combine all ingredients in a food processor and process until smooth, scraping down the sides of the bowl regularly. Use approximately half a cup when layering your stacks and reserve the remainder for other uses.

Chickpea-ratatouille filling -

Ingredients

2 cups cooked chickpeas

1-2/ cups ratatouille (I used a commercial variety)

Method

Combine the chickpeas and ratatouille in a saucepan and heat through.

For the stacks -

Layer together the pancakes, hummus and chickpea-ratatouille filling, and serve.

Submitted to Healthy Vegan Fridays.

How are you eating chickpeas at the moment (if at all)?

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