Chickpea flour and pea chilla with cilantro chutney

Ingredients

For 1 serving

• Chickpea flour50 g
• Peas120 g
• Red onion30 g
• Tomatoes1
• Cilantro15 g
• Mint5 g
• Chili pepper1
• Lemon juiceto taste
• Nutritional yeast12 g
• Peanut oil2 g
• Cumin1 pinch
• Saltto taste

Contains: nuts,

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the peas for 5 minutes, until tender; drain and rinse them under cold water.
2. Meanwhile, make the chutney: rinse the coriander and mint and blend them with the chilli, lemon juice, a pinch of salt and 2 tablespoons of cold water until you have a smooth green sauce.
3. Finely chop the red onion; halve the tomato, scoop out the seeds and cut it into small dice.
4. In a bowl, whisk the chickpea flour with cold water added a little at a time (about twice its weight), the cumin, nutritional yeast and salt, to a runny, crêpe-like batter; fold in the peas, onion and tomato.
5. Heat a non-stick pan over medium heat and grease it with half the groundnut oil using kitchen paper. Pour in half the batter, spread it out with the back of the ladle and cook for 3 minutes, until the edges lift and the underside is golden; flip and cook for another 2–3 minutes. Repeat with the remaining oil and batter.
6. Serve the chilla hot with the coriander chutney on the side.