Chickpea Pancake with Spiced Lentil & Pine Nut Curry

Method

For the Chickpea Pancakes

1. In a large bowl, combine the chickpea flour, salt and cayenne pepper. Gradually whisk in 250 ml warm water, until the mixture is smooth. Cover and set aside to ferment for at least 1 hour or up to 24 hours for a more complex flavour.
2. When ready to eat, preheat the oven to 220°C/425°F/Gas Mark 7. Whisk 1 tablespoon of the olive oil into the batter.
3. Heat 2 tablespoons of the oil in a large oven-proof frying pan or skillet over medium heat for 2 minutes, until the oil is sizzling. Pour in the chickpea batter and cook for 5 minutes, until the sides are set and beginning to look crisp and golden on the outside.
4. Sprinkle over the za’atar, then place the pan in the oven and bake for 10 minutes. Drizzle over the remaining tablespoon of oil and sprinkle with the dill. Serve whole or cut into wedges.
5. Alternatively, heat a little of the oil in a frying pan and cook a ladleful of the batter at a time for thinner, individual pancakes.

For the Curry

1. Heat the oil in a large frying pan or skillet over medium heat. Add the onions and 1/2 teaspoon of salt and sauté for 8 minutes, until soft and translucent. Add the garlic and bay leaves and cook for another minute, until intensely fragrant.
2. Reduce the heat to medium-low. Stir in the spices and 1 tablespoon of water. Add the carrots and tomato purée and stir to combine. Add the lentils and canned tomatoes. Fill the can with hot water, then add this to the pan. Add the dried black limes. Bring the pan to a boil, then reduce the heat to medium-low.
3. Using a pestle and mortar, crush the pine nuts until it forms a smooth paste. Stir it into the mixture. Cover and gently simmer for 20 minutes, until the carrots are tender. Uncover and simmer for another 10 minutes, stirring occasionally, until thickened.
4. Discard the black limes and bay leaves. Season to taste with salt and pepper. Sprinkle over the coriander leaves and drizzle with the coconut cream.
5. Garnish the curry with spring onions. Serve warm alongside lime wedges, rice, flatbread or chickpea pancakes.