In a NutriBullet, blend coconut yoghurt with a handful of coriander stems
Blitz and put aside for later
In a Nutribullet add your washed spinach, fresh ginger, jalapeño peppers, 1 tspn Himalayan salt, almond milk, moong flour, and water for consistency
Blitz and set aside for later
Heat some rapeseed oil in a pan
Add your cumin seeds, mustard seeds & 8-10 curry leaves
Add your broken cinnamon sticks, 5-6 cloves & 3-4 dried chillies (I used green ones)
As the seeds start to crackle, add two tins of ready chickpeas rinsed and strained
Stir and add your turmeric powder, cinnamon powder & 1 tbsp brown sugar
Add your red chilli powder, 1 tsp of coriander cumin powder, garam masala & 3 tbsp of ground peanuts
Mix everything well and add 2 tsp Himalayan salt
Whilst the chickpeas cook in low flame and absorb the spices, in a pan spray some rapeseed oil (or brush your preferred oil) and make pancakes
Layer the pancakes with the spicy chickpeas, some avocado slices, coriander yoghurt (perfect to tame the flame of the chickpeas) and some chilli flakes to add colour to the avocados
Ingredients
Directions
In a NutriBullet, blend coconut yoghurt with a handful of coriander stems
Blitz and put aside for later
In a Nutribullet add your washed spinach, fresh ginger, jalapeño peppers, 1 tspn Himalayan salt, almond milk, moong flour, and water for consistency
Blitz and set aside for later
Heat some rapeseed oil in a pan
Add your cumin seeds, mustard seeds & 8-10 curry leaves
Add your broken cinnamon sticks, 5-6 cloves & 3-4 dried chillies (I used green ones)
As the seeds start to crackle, add two tins of ready chickpeas rinsed and strained
Stir and add your turmeric powder, cinnamon powder & 1 tbsp brown sugar
Add your red chilli powder, 1 tsp of coriander cumin powder, garam masala & 3 tbsp of ground peanuts
Mix everything well and add 2 tsp Himalayan salt
Whilst the chickpeas cook in low flame and absorb the spices, in a pan spray some rapeseed oil (or brush your preferred oil) and make pancakes
Layer the pancakes with the spicy chickpeas, some avocado slices, coriander yoghurt (perfect to tame the flame of the chickpeas) and some chilli flakes to add colour to the avocados
