Ingredients

• 150 g dried chickpeas (or 250g pre-cooked canned chickpeas)
• 1 blond onion
• 2 cl garlic cloves
• 10 cl crème fraîche
• 3 tbsp cornstarch
• 1 filet olive oil
• 1 Curcuma

Preparation tips

If you use dry chickpeas, swell them overnight and cook them in three times their volume of water.

Sweat garlic and onion in a pan. In a blinder, put the chickpeas, garlic and onion, the cream. Mix not too fine.

In a bowl, mix the mixture with starch and turmeric. Add salt and pepper as desired.

With two spoons of the mixture, constitute a pancake that you will apply in the pan. Cook for 3 minutes and turn over to finish cooking.

Good appetite and thank you Thierry! :)