Savoury Pancake

Ingredients for 2 large or 3 small pancakes – 110 grams of chickpea flour – 200 ml of water – 1/4 teaspoon of salt – 1/4 teaspoon of baking soda – Fresh spinach – 100 grams of chicken fillet – 15 garlic olives – 10 grams of pine nuts – half avocado – 2 cloves of garlic – 1 shallot – 1 teaspoon of cumin seeds

Preparation method
1. Put the chickpea flour, baking soda and the common salt in a mixing bowl. Mix the water bit by bit into an even mix.
2. Cut the chicken fillet into small cubes and finely chop the shallot. Squeeze the garlic cloves in a pan with some olive oil and add the shallot and the chicken fillet. Season with a little pepper, paprika and salt. Fry the chicken breast lightly golden brown.
3. When the chicken fillet is cooked, remove half of it from the pan and place on a separate plate. The other half of the chicken is now in the pan.
4. Pour some of the chickpea mixture into the pan with a ladle (medium heat). Squeeze half of the olive into the pancake together with half of pine nuts and half a teaspoon of cumin seeds. Turn the pancake after about 3 minutes, if it is nicely golden brown.
5. If the pancake is turned over, you can also put some of the spinach on the pancake. Meanwhile, cut the avocado into small cubes and make a bed of spinach on a plate, the remaining pieces of chicken and avocado.
6. If the pancake is golden brown on both sides (about 3 minutes per side), scoop on the spinach bed and garnish with a little spinach if necessary.
Enjoy your meal!