Crape for dinner? Yes, please! Love how simple and full of flavor this dish is. Chickpea Curry with ginger, garlic, cherry tomatoes and spinach, wrapped in a thin crape and served with massaged kale on the side with nothing for dressing but mashed avocado, lemon, red pepper flakes and salt. Can anything be more healthy than this?

Chickpea Curry in a Crape with Spicy Kale Salad

LETTUCE LEAF

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Course Main Course

Ingredients

For Crape

1/2 cup white wheat flour
1 cups unsweetned almond milk
1 tbsp coconut oil, plus more for frying

Chickpeas Curry

1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 inch ginger root, minced
2 tsp curry powder
1 tbsp coconut oil
1 can chickpeas
1/4 cup cherry tomatos
1/2 cup spinach

Spicy Kale Salad

2 cups kale
1 avocado, mashed
1/2 lemon, juiced
1/4 tsp red pepper flakes
1 tsp kosher salt

Instructions

For Crapes

Add flour, oil and almond milk to the mixing bowl
Mix it
Melt some coconut oil in a large frying pan on the meduim heat
Pour a thin layer into the pan and swirl it to form a thin round shape crape
Cook it until its the crape doesnt stick to the pan for about 5 minutes
Turn it on the other side and cook it for another 2-3 minutes
Stack cooked crapes on top of one another

Chickpeas Curry

Heat the oil in the large pan
Add onion, garlic, ginger and curry powder
Add chickpeas and heat it through
Add tomatoes and spinach and cook until tomatoes are cooked and spinach is wilted
Season it with salt

Spicy Kale Salad

Use your hands to massage kale with mashed avocado for few minutes untill kale is soft well coated with avocado and lemon juice
Add red pepper flakes and salt