Place the chickpeas in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.
Mix all ingredients for the sauce together in a jar. Store in the fridge.
Heat the largest portion of almond milk in a small pot. Mix the smaller portion of almond milk with uncooked cream of wheat. When the almond milk starts to boil, add the cream of wheat & almond milk mixture to the pot and mix continuously so no lumps form. Cook for a couple more minutes and set aside to cool.
To make the batter: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Cover with a towel and let sit for 1 hour or overnight outside of the fridge.
To make the batter: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Cover with a towel and let sit for 1 hour or overnight outside of the fridge.
Combine peanut sauce ingredients in a blender. Store in a jar in the fridge.
Mix quark with raisins and brown sugar. Store in airtight container in the fridge.
Mix dry ingredients for crepe in a bowl. Add remaining crepe ingredients and blend well (will seem quite liquidy). Turn stove on low to medium heat. Coat skillet with nonstick spray and pour batter into skillet 1/2 cup at a time until desired size and thickness is reached. When bubbles begin to form on top, flip crepe. Store in large ziplock bag or airtight container in the fridge.
Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.
Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. Transfer the spinach to a large bowl. Add the remaining ingredients (except the butter, pecorino cheese, and phyllo pastry) to the bowl and mix until thoroughly combined.
For soup base: Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute. Pour in coconut milk, add half a can of water. Store in jar in the fridge