Ingredients for Chickpea Crêpe "Tacos" with Aubergine and Lamb

• 275g chickpea flour

• 30g plain yoghurt, plus more for serving

• 2 1/2 teaspoons kosher salt, divided

• 45ml plus 1 teaspoon olive oil, divided

• 230g lamb mince

• 1 1/2 teaspoons ground cumin

• 1/4 teaspoons crushed red pepper flakes

• 1 (1-pound) aubergine, cut into 1" cubes

• 3 garlic cloves, thinly sliced

• 60ml golden raisins

• 60ml red wine

• 1 (425g) can diced tomatoes

• 1/4 cup toasted pine nuts

• Baby greens, such as rocket, kale, or spinach, and lemon wedges (for serving)

Whisk flour, 30g yoghurt, 1 1/4 teaspoons salt, and 475ml plus 1 tablespoon water in a medium bowl; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 teaspoons salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.

Add 2 tablespoons oil to skillet, then add aubergine and remaining 1 teaspoon salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 60ml water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.

Meanwhile, swirl remaining 1 teaspoon oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 80ml into skillet. Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.)

Spoon lamb filling onto pancakes. Top with yoghurt and greens and serve with lemon wedges alongside.

Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.