A brilliant weekday lunch if you just can’t bear yet another sandwich.
- 1 tin chickpeas
- 50g plain flour (substitute gram flour if you want it to be gluten free)
- ½ tsp baking powder
- 3 spring onions, finely chopped
- 1 red chilli, finely chopped
- 1 inch piece of fresh ginger, finely chopped
- ½ tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- Handful fresh coriander stalks, finely chopped
- Handful of frozen peas
- Salt and pepper
- 2 tbsp veg oil
- Drain the chickpeas, keeping 100ml of the chickpea water
- Puree ⅔ of the chickpeas with a stick blender or mini food processor
- Scrape the puree into a bowl. Add all the other ingredients except the oil and season generously. Mix into a thick batter
- Heat the oil in a large non-stick frying pan over a medium heat. Divide the mixture into 4 and dollop into the frying pan. Fry on 1 side for 5 mins without moving it, until brown and crunchy. Then gently flip and fry for a further 5 mins on the other side.
Serve warm, sprinkled with the leaves from the coriander and a lemon wedge on the side to squeeze over the top. Pop a spoonful of plain yoghurt and another of mango chutney (Geeta’s for the win!) on the side, plus some halved cherry tomatoes.
Sophie cooks 