SPICEDROASTCAULIFLOWER& CARROTS
1 largecauliflower,brokenintoflorets
3 largecarrots,cutintochunks
2 tbsplight-flavouredoil
1 tbspblackmustardseeds
2 tspcuminseeds
1 tspcorianderseeds,cracked
½ tspgroundturmeric
½ tspchilliflakes
CHICKPEAPANCAKES
150 gmchickpeaflour
½ tspsalt
½ tspgroundcumin
2 springonions,finelysliced
2 cmpiecefreshginger,peeled and
finelychopped
1 garlicclove,crushed
1 greenchilli,deseededandchopped
1 handfulcoriander,roughlychopped
2 tbsplight-flavouredoil,forfrying
TOSERVE
Greekyoghurt,slicedredonion,
sliced green chilli and coriander1 Forspicedroastvegetables,preheat
ovento220 ̊C.Placecauliflowerand
carrotsona largebakingtraywherethey
fitina singlelayer.Drizzlewithoiland
seasonwithsalt.Roastfor 15 minutes,
oruntilbeginningtochar.Reduceoven
to200 ̊C,stirinspicesandchilliflakes
androastfora further5 minutes.
2 Meanwhile,forpancakes,mixflour,
saltandcuminina largebowl.Slowly
pourin250mlwater,stirringtomake
a smoothbatter.Addspringonions,
ginger,garlic,chilliandcoriander.
Mixwellandsetasidefor 15 minutes.
3 Heatoilin a fryingpanovermedium
heat.Ladlea quarterofthebatterinto
panandtilttospreadevenly.Cookfor
3 minutes.Turnover;cookfor2 minutes
untilgolden.Cookremainingbatterto
make4 pancakes.Spoonvegetablesover
pancakes.Topwithyoghurt,red onion,
chilli and coriander to serve.Chickpeapancakeswithspiced
roastcauliflower and carrots
SERVES 4“Chickpeaflouris fantastictohaveinyourcupboardatalltimes– it needs
noeggtoholdit togetherina batter,sois handyinvegancooking.This
pancake batter can last a couple of days in the fridge,” says Granger.98 GOURMET TRAVELLER