Chickpea and Spinach Pancake

Serves 2-4

For the farinata:

• A generous handful of spinach
• 250ml oat milk
• 150g gram flour (chickpea flour)
• 3 tbsp olive oil
• Salt and cracked black pepper

For the hummus:

• 400g tin chickpeas
• 2 tbsp olive oil
• 2 tbsp tahini
• Pinch of salt

For the topping:

• 1 aubergine, cut into long 1cm thick slices
• A handful of dill, roughly chopped
• 1 tbsp tahini
• 1 tbsp lemon juice

Method

1. Preheat your grill to a medium heat.
2. To make the pancake batter, add the spinach and oat milk to a blender and blend until smooth. Add the gram flour, half the oil and the salt and pepper and blend again until smooth. The texture should be thick, but a little thinner than regular pancake mixture.
3. Heat the remaining oil in an oven-safe, heavy-based pan until almost smoking. Whisk the batter then pour into the pan so that the batter bubbles. Place under the grill for 10-15 minutes until blistered and golden brown.
4. Place your griddle on a high heat. Drizzle the aubergine with a little oil. Once hot, place the aubergine on the griddle and cook on each side until there are clear griddle lines, then flip over and cook the other side. The aubergine should be softened, this will take around 5 minutes of cooking. If the pan is over smoking, add a spray of water. Once cooked, sprinkle with salt and set aside.
5. Meanwhile, make the hummus. Put the chickpeas and half the water from the can in a food processor along with the oil and tahini and add a good pinch of salt. Blitz until silky smooth and fluffy.
6. To serve, smother the hummus over the farinata and top with the grilled aubergine, herbs and a drizzle of tahini.
7. Cut into quarters and serve two slices with a side of green salad.