Sweet Potato Chickpea Roti

I didn't get around to making myself a cake for my birthday this year, or any sort of sweet treat for that matter. I think it's because it was a Wednesday and it's been super busy around here, or maybe because I just haven't really been in the mood. But when I started to think about what I was in the mood for, one of the things that jumped into my head was sweet potato chickpea roti.

I never said I have a normal head!

I might be a weirdo (or so my family tells me all the time) but sometimes I do come up with some pretty stellar recipes and this one is definitely a winner. Sweet, tangy, savoury and - if you want - spicy. Even my meat-and-potato-loving husband loved this dish. And really, what is there not to love??

If you don't want roti, you can serve this as a curry as is or over a grain such as brown rice, quinoa or millet.

Sweet Potato Chickpea Roti

2 large sweet potatoes, roasted and peeled
1 onion, diced
1/2 head of green cabbage, chopped
2 tbls fresh ginger, finely chopped
2-3 cloves garlic, minced
Caribbean hot sauce, to taste (optional)
1 tbls mild or spicy curry powder
1/4 tsp ground allspice
1 tsp salt
1/4 cup cider vinegar
1 cup green peas (fresh or frozen)
1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1 can coconut light coconut milk

Whole grainor gluten-free wraps, tortillas or roti skins

Saute onion, cabbage, ginger, garlic and spices in the vinegar until veggies have softened. Add peas, chickpeas and coconut milk and stir in sweet potato. Let simmer until sweet potato melts into the sauce. Stuff desired amount of curry into tortilla or roti skin and fold. Leftovers can be refrigerated for 3-4 days or frozen.

P.S. I know the roti in the top photo are not folded in the authentic way...I do this intentionally so I can stuff as much filling in as possible...and then add more on top. But feel free to be a little more judicious with your portions ;)

This recipe has been entered in Vegetarian Mamma's Gluten-Free Friday for this week and Wellness Weekend for the first weekend of October.

Comments

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