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    • 4tsp olive oil
    • 1 crimson onion, finely chopped
    • 2 garlic cloves, crushed
    • 4cm contemporary ginger, finely chopped
    • 20g contemporary coriander, leaves roughly chopped and stalks reserved
    • 1tsp black mustard seeds
    • 2tsp floor cumin
    • 240g chickpeas, drained
    • four tomatoes, diced
    • 2tsp tamarind paste
    • 2tsp medium curry powder
    • 80g spinach
    • 10tbsp chickpea (gram) flour
    • 20g creamed coconut


  1. Add 2tsp of the oil to a medium pan set over a medium warmth. Add the onion and cook dinner for five min till softened. Add the garlic, ginger, coriander stalks, half the black mustard seeds and 1tsp of the cumin to the pan and cook dinner for two min. Add the chickpeas, tomatoes, tamarind paste and curry powder together with 150ml boiling water, then stir effectively and cook dinner for 10–15 min. Add the spinach and half the coriander leaves for the final 2 min of the cooking time. Add extra water if wanted and season with freshly floor black pepper.
  2. In the meantime, make the pancakes: in a bowl combine the chickpea flour with the remaining black mustard seeds and floor cumin and 1tsp oil. Steadily add 180ml chilly water and blend effectively.
  3. Warmth a non-stick frying pan with the remaining 1tsp oil over a medium-high warmth and pour a 3rd of the chickpea batter into the pan. Prepare dinner the pancake for two–three min on all sides till golden brown. Repeat with the remaining batter to make three pancakes.
  4. Put the creamed coconut in a bowl with 30ml boiling water and stir to dissolve.
  5. To serve, put every pancake on a plate and spoon 1 / 4 of the tamarind chickpea curry on to it. Sprinkle with the remaining coriander leaves, then serve with the creamed coconut sauce to drizzle over.