Spiced chickpea and tomato

This flash-in-the-pan stress-buster is more than a quick fix. Cumin can help reduce tension and improve memory, while ginger can soothe headaches

Kcals 370; Fat 9.2g; Protein 18.7g; Carbs 55.8g

Makes 6

Batter:

300g wholegrain flour 90g buckwheat flour

3 eggs

375ml full fat milk

Pinch of salt

Filling:

1 onion, chopped

3 garlic cloves, chopped

1 inch ginger, grated

1 tbsp coriander stalks, finely chopped

2 tsp cumin

1 tsp turmeric

1 tsp chilli powder

1 bay leaf 400g chopped tomatoes 400g chickpeas

Knob butter

MAKE IT

1 Sweat the onion and garlic in the butter, then add the ginger and coriander. Add cumin to the pan and cook for five minutes, then throw in the turmeric, chilli and bay leaf for another five.

2 Pour the tomatoes into the pan and reduce the liquid, then tip in the chickpeas.

3 Make your pancake batter as usual while the tomato mix simmers for 30 mins. When your pancakes are ready, spoon some of the chickpea mixture over each one and garnish with coriander.