Chickpea Curry in a Crape with Spicy Kale Salad
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
To Serve
- Place crape on the plate
- Fill it with chickpea mixture
- Serve kale salad on the side