Chickpea Pancakes with Creamy Mushrooms and Spinach

Method

1. To make the pancakes, whisk the chickpea flour, salt and water in a bowl and leave to thicken for 15mins to 1 hour.
2. Heat a frying pan over a medium heat, with a little oil or butter. Once hot, add one ladle of the chickpea batter and swirl to coat the pan.
3. Cook for a 1 minute or 2 until the pancake is browned and will come away from the pan with the help of a spatula. They can be a little fragile of use your spatula to release the edges of the pancake before flipping. Cook briefly on the second side until cooked. Transfer to a plate and cover with a clean tea towel. This will keep the pancakes soft and pliable.
4. Repeat with the remaining mixture, it should make around 7 pancakes, depending on the size of your pan.
5. To make the cheese sauce, melt the butter in a pan over a medium heat, add the flour and mix to combine. Ensure there are no lumps before adding the milk. Lower the temperature and mix continuously until you have a thick sauce. Add the grated cheese and set aside.
6. Add oil to a large frying pan and fry the leeks and mushrooms until soft. Add the garlic and thyme and fry for a further minute or two. Season with salt and pepper.
7. Add the spinach and fry until wilted. Add the cheese sauce and combine. Check the seasoning and adjust is needed.
8. To serve, add the creamy mushroom and spinach mixture to one haft of a pancake and fold in half. Top with chopped parsley.