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Chickpea Crepes with Spinach Yogurt Raita & Cilantro Chutney
2 or 4 Serving Dinner

Chickpea Crepes

with Spinach Yogurt Raita & Cilantro Chutney

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
20g
CARBOHYDRATES
96g
PROTEIN
28g

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INGREDIENTS

  1. ½ cup mung beans
  2. 1 red onion
  3. 2 garlic cloves
  4. 1 serrano pepper
  5. 1 lemon
  6. 2 oz sun-dried tomatoes
  7. ½ tsp cumin seeds
  8. 1 tsp mustard seeds
  9. 6 oz baby spinach
  10. ¾ cup garbanzo bean flour
  11. ¼ cup rice flour
  12. 5.3 oz Forager® Project Cashewgurt®
  13. ¼ cup cilantro chutney
  14. 2 tsp vegetable oil*
  15. 4 tsp olive oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Large nonstick skillet , Small saucepan
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
20g
CARBOHYDRATES
96g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the mung beans

Place the mung beans in a small saucepan with 1½ cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.

2
Prepare the vegetables

Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sun-dried tomatoes. Add just ¼ cup diced onion to a medium bowl with cold water.

3
Sauté the spinach

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until step 5.

4
Fry the crepes

Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.

5
Final touches

Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, Cashewgurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.

6
Serve

Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side. Enjoy!

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