Serves 2

Ingredients

• 1 FIID Rich Chana Masala
• 1tbps pomegranate seeds
• Fresh herbs, coriander and mint
• Pinch of freshly ground black pepper
• Pinch of Lemon and thyme Dorset salt
• 1 lime

For the pancakes

• 1cup chickpea flour
• 3/4cup boiling water
• Handful, fresh coriander leaves
• 1tbsp coconut oil

For the garlic coconut yogurt

• 125g coconut yogurt
• 2tbsp lemon juice
• 1tpsp chopped coriander
• 2 garlic

Method

1. To prepare the pancakes add chickpea flour, water and coriander leaves to a blender and blend. If you feel the consistency is too thick add 1tbsp more water blend and check again, repeat if needed.
2. Place all the ingredients for the garlic coconut yogurt into a bowl, mix together and season with salt to taste.
3. Heat your Rich Chana Masala by following the directions on the back of pack.
4. Place a large saucepan over a medium heat and add some of the coconut oil. Once oil is melted and the pan has come up to temperature. pour in half or a quarter of the pancake mixture and leave to cook for a few minutes, check it is ready to turn over once bubbles appear on top and peak underneath it by lifting with a spatula. Flip and cook for a few more minutes on the other side until cooked through.
5. Slide onto a plate and repeat with the rest of the batter. Depending on the size of your pan will make 2 to 4 pancakes.
6. Once ready to serve, top each pancake with your Rich Chana Masala and a dollop of yoghurt, sprinkle with some herbs and pomegranate seeds and you can serve it with some salad if you like.