Ingredients

1/2 chickpea flour

3 tablespoon + 4 tablespoon olive oil divided

kosher salt

4 medium red onion thinly sliced

4 garlic cloves , smashed

1 cup brussels sprouts thinly sliced

1 small bunch Tuscan kale or other kale , ribs and stems removed thinly sliced .

2 tablespoon soy sauce +more for serving

4oz sharp cheadar coarsely grated plain yougourt for serving .

method

Preheat oven to 350’c . Whish chickpeas and 1/2 cup plus 2 tablespoon cold water in a small bowl . whisk in 1 tablespoon oil and a pinch of salt Let at least 10 minutes and up one hour to allow flour to hydrate . Meanwhile heat 2 tablespoon oil in a large non stick over medium high . Add tossing occasionally until softened and lightly browned about 3 minutes . Add kale and cook tossing softened until tender about 3 minutes . add 2 teasepoon hot sauce and tossing well . Transfer to a medium bowl , wipe out skillet . Swirl 1 teasepoon oil in skillet to coat , heat over medium heat . pour over medium high . Pour 1/4 batter center to form a thin diameter pancake . Cook until well browned underneath and drizzle and crispy around edges about 2 minutes . flip pancake and cook just until second side is lightly browned about 1 minute . transfer to a rimmed baking sheet . Repeat process and remaing batter and 3 tablespoon oil to make 4 total . Divide vegetables between 2 pancakes . Bake until cheese is melted 6-8minutes . Serve topped with yogurt and more hot sauce.

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