Chickpea pancake with caramelised onion, currants, pine nuts and yoghurt recipe

Made with chickpea flour, these pancakes are really delicious. The onion in this recipe is cooked quite quickly, but I’ve recently decided that, as I add caramelised onion to so many dishes, it’s worth making a big batch to always have on hand. If I’m doing so, I just cook sliced onion very slowly and gently in a heavy-based pan until the natural sugars in the onion caramelise, then spoon it into sterilised jars. It keeps in the refrigerator for months, and I’m grateful I took the trouble every time I use it.