Chickpea Pancakes With Leeks, Squash

Ingredients
SERVINGS: 4
6 tablespoons olive oil, divided
1 medium leek, white and pale-green parts only, chopped
½ teaspoon salt
Freshly ground black pepper
1 cup grated peeled squash
1 large egg
¾ cup chickpea flour
¼ teaspoon baking powder
½ cup plain yogurt
¼ cup coarsely chopped fresh parsley

Instructions:
Optional: Cook vegetables first:
Heat 2 Tbsp. oil in a large skillet, over medium-high. Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.

In the meantime, combine all batter ingredients in a blender and blend until smooth. Set aside for a few minutes to allow the chickpea flour to hydrate, then combine the chickpea batter with (sautéed?) veggies.

Heat 1½ Tbsp. oil in reserved skillet over medium heat; do not over-heat skillet. Add ¼ cup batter, gently flattening to about ¼” thick. Batter should spread easily (if it doesn’t, thin with a little water). Cook until bottoms are lightly browned, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through. Transfer to a plate and keep warm. Serve pancakes topped with yogurt (or a substitute, for dairy-free), parsley, kosher salt, and fresh pepper.

DO AHEAD: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

Comment: Consider more seasoning: perhaps chili powder, curry powder, a touch of spicy pepper (careful there!).