With the recent arrival of Baby V , it's been a little busier than normal around here.
Joy, Vienna and myself are still getting used to everything, so it goes without saying that we've had to make a few adjustments to our day to day routine. One of those changes means that I'm doing most of the cooking, so while Joy's feeding Vienna, I'm feeding Joy.
While Joy is the pro in the family, I definitely enjoy cooking and having grown up around the restaurant business, I've picked up a thing or two along the way. So when I have the chance to take over the kitchen for a little while, it's something I genuinely enjoy.
One of the strategies we’ve been using to help manage our new schedules is batch cooking meals that we can eat the next day again for lunch or dinner. These chickpea turmeric pancakes are perfect if you’re looking for a main or a side to last a day or two. The inspiration for these pancakes came from some amazing spices that Joy came across - Earthy Spices turmeric and garam masala and the lovely lady Anuja who created them. These spices are organic, incredibly flavourful and a nutrition powerhouse. Here’s a few reasons why (or at least what Joy tells me):
I made a really simple sheep’s milk yogurt, cucumber and garlic sauce to go with it.
The secret to these pancakes are high quality spices. We have a cupboard full of spices, but wow, the Earthy Spices were potent!
*original recipe calls for greek yogurt
There you have it – delicious savoury chickpea pancakes! These are a breeze to warm up the next day in the toaster or oven. Enjoy them as a main with a side salad or roasted veggies.
Looking for more ideas how to use these great spices? Try some of these recipes: