& chickpea pancakes
My next 'From My Kitchen' guest is the lovely Cristina Colli, whose Instagram feed is a curated gallery of painterly styled images in glorious peach, pink & grey tones. I was delighted when she shared this roasted veg and chick pea pancake recipe with me
Cristina chose to share this recipe because... ‘this is something that we actually eat quite often. The roasted vegetables are a staple and I make them almost every week. We get a weekly delivery of organic vegetables, and even though we are not vegetarian we try to eat as much vegetables as possible. The roasted vegetables keep well in the fridge, in a lidded container, for a few days, and can also be frozen. We love them with the chickpea pancakes and buffalo mozzarella cheese, but they’re great as a side dish, and also very handy to have when you want to throw together a last minute meal.'
I can confirm that these were totally delicious, such a treat to have pancakes ‘legitimately’ for dinner!
The full recipe and method is on the blog
Full recipe on the blog www.borrowed-light.com Food Portfolio www.catherine-frawley.co.uk Find me on Instagram @catherine_frawley With thanks to Cristina Colli www.cristinacolli.com/blog/