Bean ragout on farinata

Ingredients for 2 servings:

• 400 g runner beans
• 50 g chickpeas, cooked
• 4 small tomatoes
• 3 chili peppers (jalapeños)
• 1 clove(s) garlic
• 1 tbsp sesame paste (tahini)
• 1 tsp lemon juice
• 150 ml water
• 100 g chickpea flour
• 1 tsp cumin
• ½ tsp garam masala
• ½ tsp oregano
• ½ tsp rosemary
• ½ tsp thyme
• 1 pinch of cayenne pepper
• 1 pinch of turmeric
• 250 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Chickpea pancakes with green beans, vegan, vegetarian, gluten-free, salt-free, Indian

Mix the chickpea flour with the spices, add the water, and stir to form a smooth batter. Cut the green beans into diamond shapes and sauté in a pan for about 15 minutes. Thinly slice the tomatoes and jalapeños, chop the garlic, and add them to the pan with the chickpeas before the beans are cooked. Sauté briefly, then mix the tahini, lemon juice, and water and pour over the vegetables. Reduce the liquid until it reaches a creamy consistency. Meanwhile, briefly stir the batter again. Pour half of the mixture into a hot nonstick pan to make two pancakes. Spoon the bean ragù onto the pancakes and serve.