Chickpea & chorizo pancakes with garlicky, almondy prawns

Chickpea & chorizo pancakes with garlicky, almondy prawns


I have a thing for pancakes at the moment. I don’t know why, or where it came from, all I know is that I WANT them! But then, why wouldn’t I? They are incredibly versatile, make a nice change from standard carbs (yes, I mean you: rice/pasta/potatoes), are fluffy yet very filling and pretty quick/cheap/easy to make using just a few store cupboard basics. Sold!

Tonight’s pancakes come with a bashed up chickpea and parsley filling, a few slivers of Spanish sausage and a juicy topping of prawns, garlic, asparagus and toasted almonds. Yes. The idea very loosely comes from remembering socca – a disappointingly bland Nicoise chickpea crepe that we ate last year on holiday that I knew could be jazzed up considerably. We ate ours with a few drabs of sad looking salad. I acknowledge that I probably didn’t find the right place to get it, as I’d researched local delicacies and many sites raved about socca. We weren’t convinced – but I was convinced that the idea of chickpeas in a pancake would work. I reckon that adding them bashed up to an American breakfast-style pancake batter works pretty well. Still want to find this glorious socca I’ve read about, though!

As for the ingredients I’ve selected, I love a good surf and turf combo, especially with Spanish-inspired ingredients, and this dinner I can tell you was so, so satisfying – just the right balance between healthy/indulgent. Try it! And let me know if you approve :)


The recipe below serves one.

You will need:

For the pancakes:

70g plain flour
1/2 tspn baking powder
1/4 tspn salt
1 medium egg
100ml milk
A pinch of fresh parsley, chopped
Knob of butter and olive oil, to fry
70g cooked chickpeas, bashed and broken up gently with the back of a knife
9 thin slices of chorizo or other cured sausage
1 tspn smoked paprika

For the prawns:

70g raw prawns
1 garlic cloves, crushed
Small handful of fresh, chopped parsley
1 tbspn flaked almonds
8 thin spears of asparagus, each chopped into three segments
A squeeze of lime or lemon juice
A glug of lemon-scented olive oil



1 – Preheat your oven to 50 degrees
2 – Sift the flour, salt and baking powder into a bowl
3 – Beat together the milk and egg and tip into the bowl with the flour; beat together well with a fork
4 – The mix is quite thick, but it’s supposed to be – now stir in the chickpeas, parsley, paprika and a few twists of black pepper
5 – Melt the butter in a pan and tip it into the batter mix (mix it in well) and half into a spare bowl
6 – Cook the pancakes by heating a splash of oil in a pan; add 1/3 of the mix to the centre of the pan
7 – Cook over a medium-high heat until you notice the bottom edges have turned golden; flip and arrange three slices of chorizo on top of the pancake, and then cook until golden on the other side
8 – Remove the pancake from the pan and set onto a baking sheet; pop into the oven to keep warm whilst you cook the others
9 – Add another splash of oil and cook the remaining two pancakes in the same way, adding the chorizo halfway through cooking as per the instructions above
10 – Once all of the pancakes are cooked and keeping warm in the oven, turn your attention to the prawns
11 – Heat a little extra oil in the same frying pan and once hot tip in your asparagus, closely followed by the prawns, then the garlic; fry for a minute before tipping in the almonds
12 – Cook until the prawns have just turned pink and the almonds toasted, no more than 1 more minute, and then squeeze over your lime/lemon juice and toss in the parsley
13 – Dish your pancakes in a stack onto a plate and scatter over the prawn mix; serve with a generous drizzle of lemon scented olive oil and tuck in!



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