Chickpea Pancakes with Spiced Butternut, Chilli & Curry Leaves

Ingredients

• 1 1⁄2 cups (200g) chickpea flour
• 1⁄2 tsp bicarbonate of soda
• 1 tsp salt flakes
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp garam masala
• 750g butternut pumpkin, peeled, seeded and cut into 3cm pieces
• 1 tbsp vegetable oil
• 400g can of chickpeas, rinsed and drained
• 1⁄4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 6 sprigs curry leaves
• Coconut yoghurt, to serve
• 1 long green chilli, thinly sliced into rounds