Vegan tamarind chickpea curry with pancakes

1 Add 2 teaspoons of the oil to a medium pan set over a medium heat. Add the onion and cook for 5 min until softened. Add the garlic, ginger, coriander stalks, half the black mustard seeds and 1 teaspoon of the cumin to the pan and cook for 2 min. Add the chickpeas, tomatoes, tamarind paste and curry powder along with 2/3 cup boiling water, then stir well and cook for 10–15 min. Add the spinach and half the coriander leaves for the last 2 min of the cooking time. Add more water if needed and season with freshly ground black pepper.

2 Meanwhile, make the pancakes: in a bowl mix the chickpea flour with the remaining black mustard seeds and ground cumin and 1tsp oil. Gradually add 3/4 cup cold water and mix well.

3 Heat a non-stick frying pan with the remaining 1 teaspoon oil over a medium-high heat and pour a third of the chickpea batter into the pan. Cook the pancake for 2–3 min on each side until golden brown. Repeat with the remaining batter to make 3 pancakes.