These chickpea crêpes with tofu, kale and mushrooms are a spin on one of my favorite Indian dishes, a North Indian dish called Chole which is basically a Chickpea Curry. Instead of using chickpeas in the curry, I have made crêpes with chickpea flour and fresh coriander. I have made a spicy tomato curry of tofu, kale and mushrooms. It still has that delicious spicy flavor of the original dish but is a healthier version of the one that I used to make. This is my typical comfort food. It is usually served with bhature (a kind of deep fried bread) or naan, but these chickpea crepes are gluten-free and bring a bit of lightness to the dish.
- 2 tbsp olive oil
- 3 cups of roughly chopped lacinato kale
- 200 gr tofu cut in little cubs
- 1 tbsp crushed garlic
- 1 tbsp ginger
- 2 white diced onions
- 1/3 cup cashew nuts
- 1 tsp chili flakes
- 1 tsp garam masala powder
- ½ tsp turmeric
- 1 tbps cumin seeds
- 4 large tomatoes, finely grated
- 2 cups of mushrooms
- a pinch of sea salt
- 3/4 cup chickpea flour
- 1 cup water
- 1/3 cup olive oil
- 4 tbsp chopped fresh coriander
- Black pepper and sea salte to taste
Heat olive oil in a sauté pan over medium heat. Roast cumin seeds in about 30 seconds.
Add onions, ginger and garlic. Add tofu and bake until the onions are soft and the tofu is firm and brown.
Add garam masala, turmeric powder and chilipowder and cook for a few minutes. Add tomates and simmer until the mixture starts to thicken.
Lower heat and add mushrooms and kale. Sauté until the mushrooms and kale have released their liquid. The kale should still be firm and crispy. Remove from heat and then stir in the cashew nuts.
In a blender, combine all crêpe ingredients and blend until smooth. The crêpe batter should be green and the consistency of a pancake batter. Make thin crêpes in a lightly coated pan (I use coconut oil) until brown. It takes about 4 minutes on both sides until they are ready.
Cover crêpes with a bit of the mixture and fold them up to serve. You can serve them with mango chutney
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