Chickpea and Turmeric Pancakes with Crushed Peas
Looking for a twist on your regular sweet pancake recipe? Check out this savoury chickpea and turmeric pancake dish with crushed peas from Bird Eye.
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Cooking tools:
- Nonstick skillet
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Spatula
- Plate
- Aluminum foil
- Plastic wrap
- Refrigerator
Ingredients
- 100 g Chickpea (Gram) Flour
- 100 g Garden Peas 375g Birds Eye Peas
- 1 tablespoon Olive Oil
- 1 teaspoon Tumeric
- 1/2 teaspoon Sea Salt Flakes & Freshly Ground Black Pepper
- Vegetable Oil, for frying
- 300 g Greek Yoghurt
- 1 tablespoon Tahini
- 4 heaped tablespoon Chopped Fresh Mint and Coriander
- 1 Garlic Clove, crushed
- Zest and Juice of 1 Lime
- ½ Butternut Squash, peeled and chopped into 2cm cubes
- 1 Large Red Onion, peeled and cut into wedges
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala
- 1/2 teaspoon Chilli Flakes
- 250 g Garden Peas 375g Frozen Peas, cooked
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