This combination of creamy coconut, hot harissa and sweet pops of pomegranate seeds on these chickpea pancakes is a dream mixture and great plant based meal full of goodness. There’s antioxidants in the pomegranate seeds, good medium chain, easily digestible fats in the coconut, spices in the harissa paste and fibre and protein in the chickpea flour (which you can get in the supermarket btw).
I really like this meal when I’m craving something different from the usual dinners and flavours you typically rely on and gives you a way to consume more pomegranate seeds which are packed full of Polyphenols which some people probably aren’t getting enough of.
Cooking with chickpea flour
If you’ve never made chickpea flour pancakes/mixtures before, just note that it’s slightly different from usual flour so it won’t be as light but is great for savoury meals and provides a good thick texture to the recipe. They also need to be cooked out a bit longer than regular pancakes, they don’t brown quickly so don’t worry about them burning easily. Check out my veggie slices made with chickpea flour for another idea on how to use it.
Recipe (serves 1)
100g chickpea/gram flour
coconut kefir/natural yogurt
harissa paste (can sub for chipotle)
Tip: You can get chickpea AKA gram flour in the supermarkets, look in the aisle where you get coconut milk
1-First mix together the water and flour then set aside while you heat a frying pan on medium heat with some oil
2-Once the pan is hot, pour in the batter to make 1 medium sized pancake, smoothing it out to achieve a circular shape, let it cook for a good 2-3 mins and make sure there’s bubbles on the top and the edges have cooked before you try to turn it over
3-Cook on the other side for at least 1 minute then plate up, repeat until the mixture is used up.
Mix together the coconut & harissa then top with the pomegranate and enjoy.