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Mung bean crepes with chickpea masala

Mung bean crepes

Ingredients 8
Servings 4
Time 10 mins


  • 600
    whole mung beans - soaked overnight
  • 1
    packet KNORR brown onion soup
  • 10
    olive oil - plus extra for frying
  • 5
    piece fresh ginger - finely grated
  • 30
    curry powder
  • 1
    400g tinned chickpeas - drained
  • 1
    400g tinned tomatoes
  • 1/4
    fresh thyme - to garnish coriander - chopped, to serve


20 mins

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. 


Read more on: vegan recipes  |  knorr

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