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LETTUCE LEAF

Chickpea Curry in a Crape with Spicy Kale Salad

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Course: Main Course
Ingredients Method

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

Method
 

For Crapes
  1. Add flour, oil and almond milk to the mixing bowl
  2. Mix it
  3. Melt some coconut oil in a large frying pan on the meduim heat
  4. Pour a thin layer into the pan and swirl it to form a thin round shape crape
  5. Cook it until its the crape doesnt stick to the pan for about 5 minutes
  6. Turn it on the other side and cook it for another 2-3 minutes
  7. Stack cooked crapes on top of one another
Chickpeas Curry
  1. Heat the oil in the large pan
  2. Add onion, garlic, ginger and curry powder
  3. Add chickpeas and heat it through
  4. Add tomatoes and spinach and cook until tomatoes are cooked and spinach is wilted
  5. Season it with salt
Spicy Kale Salad
  1. Use your hands to massage kale with mashed avocado for few minutes untill kale is soft well coated with avocado and lemon juice
  2. Add red pepper flakes and salt
To Serve
  1. Place crape on the plate
  2. Fill it with chickpea mixture
  3. Serve kale salad on the side