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Ingredients (8)

600 g	mung beans — soaked overnight
1	brown onion soup — packet
10 ml	olive oil
5 cm	fresh ginger — finely grated
30 ml	curry powder
1	tinned chickpeas — drained
1	tinned tomatoes
1/4 cup	fresh thyme - to garnish coriander - chopped, to serve

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Method:

Drain the soaked mung beans, then add to a large blender with 4 cups water and ½ packet KNORR Brown Onion. Grind to a smooth paste. Set aside.

Heat the olive oil in a frying pan over medium heat.

Add the ginger and curry powder and stir-fry briefly for 1-2 minutes until fragrant.

Add the chickpeas, tomato and remaining ½ packet KNORR Brown Onion. Simmer for 15 minutes.

Meanwhile, prepare the crepes. Heat 1 tsp of oil in a non-stick pan.

When hot, pour 60ml of the batter in the pan. Using the back of a ladle, spread the batter into a large circle. Let the crepe cook for a minute or two on one side, and then flip it over and allow to cook on the other side. Repeat with the remaining batter.

Serve the crepes with the chickpea masala, garnished with the coriander.