Chickpea Pancakes with Fried Eggs & Cherry Tomatoes

What’s for brunch? Try this chickpea pancakes with fried eggs and cherry tomatoes! INGREDIENTS 100 grams chickpea flour 1⁄2 tsp. ground cumin 2 Tbsp. olive oil 1 egg white 170 grams asparagus, trimmed 1 garlic clove, chopped 250 grams cherry tomatoes, halved 1 Tbsp. red wine vinegar 4 eggs METHOD PREHEAT oven to 180°C. PLACE chickpea flour and cumin in a medium bowl and season to taste. Add 1 Tbsp. oil and 3⁄4 cup water and whisk until the batter is smooth. BEAT the egg white in a small bowl with an electric mixer until soft peaks form; gently fold it into the pancake batter. HEAT an oiled, 24 cm ovenproof frying pan over medium heat. Pour batter into the pan and cook for 2 minutes or until bubbles form around the edges. Place the pan into the oven and bake for a further 7 minutes or until the pancake is cooked through and fluffy. IN a separate pan, heat 1 tsp. oil over medium heat and cook the asparagus for 5 minutes or until lightly browned. Remove from the pan and cover to keep warm. ADD the garlic to the same pan. Fry, stirring, for 30 seconds or until fragrant. … Continue reading Chickpea Pancakes with Fried Eggs & Cherry Tomatoes