Wednesday, November 19, 2014

Chickpea Sweet Potato Roti

Whenever Adam expresses delight over a vegetarian recipe, I know its one I need to share.  Generally, its hard to get him excited about savoury dishes that have no meat in them.  This one's a sure winner though.  Hearty enough for even the biggest, carnivorous appetite!

Chickpea Sweet Potato Roti

1 tsp coconut or olive oil
1 onion, diced
Large chunk ginger, minced
2-3 cloves garlic, minced
2 tbls madras curry powder (hot or mild)
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp ground allspice
1 tsp salt (or to taste)
1/4 cup cider vinegar
1 cabbage, sliced
1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1 can light coconut milk
1 large sweet potato, cooked, peeled and mashed
Caribbean hot sauce, to taste (optional)

Roti skins or whole grain tortillas

Heat oil in large skillet, pot or fry pan.  Add onion, garlic, ginger and spices.  Cook for several minutes over medium heat.  Add in vinegar, cabbage, chickpeas and coconut milk and simmer for about 20 minutes.  Stir in mashed sweet potato until most of the liquid has absorbed and sauce has thickened.  Adjust seasoning, to taste.  Add desired amount into wrap and insert into mouth.  Makes a lot.  Keep leftovers refrigerated for up to 4 days or freeze.

This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday.

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