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Ingredients
  • 400g tin chickpeas, drained and rinsed
  • 150g gram flour
  • 1 tsp ground turmeric
  • 1 tbsp mild curry powder
  • 2 large eggs
  • 175ml coconut water
  • 3 spring onions, finely sliced
  • a thumb-sized piece ginger
  • 2 tbsp lime juice
  • 1 tsp rice vinegar
  • ½ tsp caster sugar
  • 2 tbsp rapeseed or vegetable oil, plus 2 tsp
  • 1½ tsp nigella seeds
  • ½ cucumber, sliced thinly
  • 200g greek yogurt
  • a handful mint leaves
  • 1 to 2 green chillies, sliced
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