Chickpea Pancakes with Garlic Mushrooms, Spinach & Soft Boiled Eggs

1

Gather your ingredients.

2

Whisk together the chickpea flour, 1/3 of the oil, thyme, a pinch of salt and water. Set aside for at least 10 minutes and up to an hour if you have time.

3

In the meantime, heat 1/3 of the remaining oil in a pan and fry the mushrooms with a pinch of salt and some pepper on a high heat until golden, about 10 minutes. Add in the garlic and cook for 2 minutes, then add the spinach, cooking until wilted and the moisture has evaporated, this will take about 5 minutes. Then, stir through the tomatoes and take off the heat.

4

For the eggs, bring a pan of water to the boil. Carefully drop in the eggs, bring to a simmer and cook for 6 ½ minutes. Then, remove the eggs from the water and cool in cold water before peeling.

5

To make the pancakes, heat the remaining oil in a pan and using a ladle, spoon in some of the pancake mixture, cooking for 2-3 minutes on each side until golden. Repeat with the last of the the batter until it's all used up. Top the pancakes with the garlicky mushrooms, eggs and some parsley.