Yield: 4 servings

Prep time: 20 minutes

Total time: 40  minutes

Chickpea Crepe:

Ingredients:

·      ½ cup chickpea flour (also known as besan)

·      1 tsp onion powder

·     ¼ tsp garlic powder

·     ¼ tsp salt

·     ½ cup and 2 tbsp lukewarm water.

·     1 cup of spinach and 2 cups of water

 Instructions:

1.    In a bowl, combine the chickpea flour, onion powder, garlic powder, and salt. Pour in the water and whisk until the batter is smooth and combined.

2.    Heat a teaspoon of oil in a non-stick skillet over medium heat. Pour about 1/4 cup of the batter and tilt the pan to spread it evenly into a thin round crepe.

3.    Cook for about 2 minutes on one side before flipping (the top should appear almost dry). Cook the other side for another minute.

4.    Transfer the chickpea crepe to a plate and add with about 1/2 cup of the chickpea currey. Serve with sliced beetroot, a squeeze of lime juice, and garnish with fresh cilantro.

5.    To create the green colour simply replace ½ cup and 2 tbsp lukewarm water with ½ cup and 2 tbsp of spinach juice.

Chickpea Curry:

Ingredients:

·      2 tbsp oil

·      1 onion, diced

·     1 tsp fresh or dried chilli

·     2 garlic cloves 

·     1 tbsp crushed ginger

·     1 tbsp ground coriander

·     2 tbsp ground cumin

·     1 tbsp garam masala

·     2 tbsp tomato purée

·     1 can chickpeas, drained

·     1 can creamed coconut

·     1 cup chopped tomatoes

·    ½ small pack coriander, chopped, plus extra to garnish

Instructions:

1.     To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

2.     In a food processor, combine the garlic, ginger and oil, then add ground coriander, ground cumin, garam masala, tomato purée, salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

3.     Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

4.     Tip in drained chickpeas and a chopped tomatoes, and simmer for 5 mins until reduced down.

5.     Add creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

6.     Add into the chickpea crepe and garnish with extra coriander and serve.