Chickpea flour chilla with tomato, onion and coriander

Ingredients

For 1 serving

• Chickpea flour65 g
• Tomatoes1
• Red onion40 g
• Cilantro5 g
• Cumin1 pinch
• Chili pepperto taste
• Sunflower oil1 teaspoon
• Saltto taste
• Spinach50 g

Method

1. In a bowl whisk the chickpea flour with about twice its volume of water, the cumin and a pinch of salt until the batter is smooth and runny, like crêpe batter.
2. Wash the tomato, the spinach and the fresh coriander; finely chop the tomato, red onion, spinach, coriander and the chilli, if using.
3. Stir the chopped vegetables into the batter.
4. Heat a non-stick frying pan over a medium heat and grease it with half the sunflower oil; pour in half the batter and spread it into a thin round with the back of a ladle.
5. Cook for 3 minutes, until the underside is golden and the top has set, flip and cook for another 3 minutes, pressing it with the spatula so it cooks evenly; repeat with the remaining oil and batter.
6. Serve the chillas straight away, while hot.