• 1.5 cup Wheat flour 
• 1 tsp Baking Powder
• 1.5 cup Soy Milk
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsp Coconut Oil
• 1 small onion
• 2 cloves garlic
• 1 inch of fresh ginger
• 2 tbsp Curry powder
• 1 bag spinach 
• 1 tbsp tomato puree
• Small tin of chickpeas
• Water

Crepes

1. Mix the soy milk, baking powder and flour in a bowl.
2. Heat an oiled frying pan over medium high heat. 
3. Pour 3 spoons of the batter, spreading the batter around to cover the whole bottom of the pan.
4. Cook for 1 / 2 minutes until the batter gets darker, loosen the edges and flip.
5. Cook one minute until brown the other side of the crepe.

Filling

1. Peel and dice the onion and garlic. 
2. Peel and grate the ginger. 
3. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until soft and brown.
4. Add the curry powder and continue to stir.
5. Add ¼ cup of water and to the skillet along with spinach and stir until wilted. 
6. Drain and rinse the chickpeas. 
7. Add them to the pan along with the tomato puree. 
8. Stir well and heat for 5 minutes. 
9. Combine and enjoy!