- 4tsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 4cm fresh ginger, finely chopped
- 20g fresh coriander, leaves roughly chopped and stalks reserved
- 1tsp black mustard seeds
- 2tsp ground cumin
- 240g chickpeas, drained
- 4 tomatoes, diced
- 2tsp tamarind paste
- 2tsp medium curry powder
- 80g spinach
- 10tbsp chickpea (gram) flour
- 20g creamed coconut
- Add 2tsp of the oil to a medium pan set over a medium heat. Add the onion and cook for 5 min until softened. Add the garlic, ginger, coriander stalks, half the black mustard seeds and 1tsp of the cumin to the pan and cook for 2 min. Add the chickpeas, tomatoes, tamarind paste and curry powder along with 150ml boiling water, then stir well and cook for 10–15 min. Add the spinach and half the coriander leaves for the last 2 min of the cooking time. Add more water if needed and season with freshly ground black pepper.
- Meanwhile, make the pancakes: in a bowl mix the chickpea flour with the remaining black mustard seeds and ground cumin and 1tsp oil. Gradually add 180ml cold water and mix well.
- Heat a non-stick frying pan with the remaining 1tsp oil over a medium-high heat and pour a third of the chickpea batter into the pan. Cook the pancake for 2–3 min on each side until golden brown. Repeat with the remaining batter to make 3 pancakes.
- Put the creamed coconut in a bowl with 30ml boiling water and stir to dissolve.
- To serve, put each pancake on a plate and spoon a quarter of the tamarind chickpea curry on to it. Sprinkle with the remaining coriander leaves, then serve with the creamed coconut sauce to drizzle over.
WATCH how to make this recipe here.
Nutrition per serving
Read more on how we calculate nutrition.
525 24g 18.6g 5.6g 14.6g 14.6g 0.3g 189mg 56g 9.5mg