CHICKPEA PANCAKES WITH SPICY BAKED BEANS

PREP + COOK TIME 30 MINUTES SERVES 4

Chickpea flour has a wonderful nutty taste. The trick when adding the water to the flour is to ensure that it is cool from the tap, not hot.

1 cup (260g) hummus

2 canned chipotle chillies in adobo sauce

2 cups (300g) chickpea flour 1 teaspoon baking powder

1 teaspoon garlic powder

2 cups (500ml) water

¼ cup (60ml) olive oil

80g kale leaves, sliced thinly

2 x 420g cans baked beans 1 tablespoon mexican spice mix or chilli powder

2 medium avocados (500g), sliced thinly

4 radishes (140g), sliced thinly

½ cup loosely packed coriander sprigs 1 medium lime (65g), cut into wedges 1 Blend or process hummus and chillies until combined.

2 Whisk chickpea flour and powders in a medium bowl until well combined. Make a well in the centre; add water, whisk until mixture is smooth. Season.

3 Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat; cook kale, stirring, for 2 minutes or until wilted. Remove from pan; cover to keep kale warm.

4 Heat another 2 teaspoons of the oil in same pan. Add a quarter of the pancake mixture; cook for 2 minutes each side or until light golden. Transfer to a plate; cover to keep warm. Repeat with remaining oil and pancake mixture to make 4 pancakes in total.

5 Meanwhile, stir baked beans and spice mix in a small saucepan over low heat until hot.

6 Serve pancakes topped with hummus mixture, baked beans, avocado, kale, radish, coriander and lime wedges.