Chickpea pancakes with Spicy baked beans


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)

¼ cup (60ml) olive oil

80g (2 ½ ounces) kale leaves, sliced thinly

2 x 420g (13 ½ ounce) 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 (cilantro) sprigs

1 medium lime (65g), cut into wedges


1.blend or process hummus and chilli 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 a medium heat; cook kale, stirring for 2 minuets or until wilted. Remove from pan; cover to keep kale warm.

4. Heat another 2 teaspoon of the oil in the same pan. Add a quarter of the pancake mixture; cook for 2 minuets 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.