In a mixer jug, add half sweetcorn, half aquafaba, onion, red chilli, fresh coriander, cumin powder, gram flour and baking powder. (Add a splash of water if needed) Blend to a coarse mix and then fold in the rest of sweetcorn and lightly beaten OGGS® Aquafaba.
On a hot griddle pour a ladle full mixture and cook one side on a medium heat until golden before turning over and cooking the other side to golden brown. Keep aside
In a hot pan, heat oil and sauté onion and garlic. Add chopped tomato, smoked paprika and season. Add chickpeas and finish with fresh parsley.
To plate, place pancake, top it with chickpea ragout and some sautéed asparagus. Top it with another pancake and chickpeas on side.