Chickpea Flour Pancakes

Ingredients

• 110 grams chickpea flour
• 200 ml water
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Fresh spinach
• 100 grams chicken breast
• 15 garlic-stuffed olives
• 10 grams pine nuts
• half an avocado
• 2 garlic cloves
• 1 shallot
• 1 teaspoon cumin seeds

Instructions

1. 1

   Put the chickpea flour, baking soda and the regular salt in a mixing bowl. Gradually add the water and whisk until you have a smooth batter.Cut the chicken breast into small cubes and finely chop the shallot. Squeeze the garlic cloves into a pan with some olive oil, then add the shallot and chicken. Season with some pepper, paprika powder and salt. Fry the chicken until lightly golden.When the chicken is cooked, take half of it out of the pan and put it on a separate plate. Half of the chicken will remain in the pan.Use a ladle to pour some of the chickpea mixture into the pan (medium-high heat). Press halved olives into the pancake, along with half the pine nuts and half a teaspoon of cumin seeds. After about 3 minutes, flip the pancake when it is nicely golden brown.After flipping the pancake you can place some of the spinach on top. Meanwhile, cut the avocado into small cubes and arrange a bed of spinach on a plate with the remaining pieces of chicken and avocado.When the pancake is golden brown on both sides (about 3 minutes per side), scoop it onto the spinach bed and optionally garnish with a little extra spinach.