Chickpea Crêpe Tacos with Eggplant and Lamb

Ingredients

• 2 1/4 cups chickpea flour
• 1/4 cup plain yogurt, plus more for serving
• 2 1/2 teaspoons kosher salt, divided
• 3 tablespoons plus 1 teaspoon olive oil, divided
• 1/2 pound ground lamb
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 (1-pound) eggplant, cut into 1" cubes
• 3 garlic cloves, thinly sliced
• 1/4 cup golden raisins
• 1/4 cup red wine
• 1 (15-ounce) can diced tomatoes
• 1/4 cup toasted pine nuts
• Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

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