Spinach & Chickpea Cake
An amazing combination of greens / čudovita zelena kombinacija
ingredients
For 3-4 people:
Spinach pancakes:
buckwheat flour (5 tbsp)
spelt flour (3 tbsp)
eggs (3)
(frozen) spinach (450 g)
plant-based milk (approx. 3 dl)
salt
Stuffing:
kale (4 large leaves)
canned/cooked chickpeas (240 g)
onion (large)
garlic (2 heads)
chickpea water (canned)
curry
salt
Topping (optional):
sour cream
cheese
…
sestavine
Za 3-4 osebe:
Špinačne palačinke:
ajdova moka (5 žlic)
pirina moka (3 žlice)
jajca (3)
(zamrznjena) špinača (450 g)
rastlinsko mleko (cca. 3 dl)
sol
Nadev:
ohrovt (4 veliki listi)
čičerika v konzervi / kuhana (240 g)
čebula (velika)
česen (2 glavici)
čičerikina voda (iz konzerve)
curry
sol
Za povrh (po želji):
kisla smetana
sir
…
method
Stuffing
Sauté onion, add kale (chopped), a pinch of salt and garlic. Stir over medium heat. When the kale becomes soft, add chickpeas and cook for a few more minutes. Then let the mixture cool down a little.
When ready - mix it to get a semi-smooth sauce. You can add a chickpea water to the mixture.
pancakes
In the meantime, prepare the pancakes. Mix all the ingredients into a smooth mixture, with a consistency similar to the normal pancakes. Pour the batter onto the lightly oiled frying pan and fry on both sides. You will need some patience and practice to turn them over in one piece. My suggestion here would be to make sure that the pan is always oiled and that you turn the pancakes over when they are really done.
When you’ve prepared both components, you can start by putting the layers in a smaller “lasagne pan” - if you have a small one (I don’t have one), you can make more layers than I could. I put a layer of pancakes, a layer of kale & chickpeas and another layer of pancakes.
One part of it I covered with some pieces of parmesan and some sour cream.
Bake in the oven or microwave for 5-10 minutes to get a crispy crust.
Serve it as a whole dish or add some vegetables/sauce of your choice to make it even fresher.