Quick, healthy and filled with protein, this veggie-packed roti is the perfect combination of flavours with just a hint of spice. This versatile meatless meal can be served wrap-style for lunch or served atop rice or naan.
1 tbsp (15 mL) oil, preferably peanut
1 small onion, thinly sliced
2 cloves garlic, minced
½ to 1 tsp (2 to 5 mL) seeded and finely diced scotch bonnet pepper, or other hot pepper
1 large sweet potato, peeled and cut into small bite-sized chunks
1 tbsp (15 mL) curry powder
½ tsp (2 mL) each salt, dried thyme leaves and ginger
¼ tsp (1 mL) ground cloves
1¼ cups (300 mL) vegetable broth
¼ cup (60 mL) peanut butter
1 can chickpeas, rinsed and drained (19 oz/540 mL)
4 cups (1 L) baby spinach, lightly packed
4 to 5 roti wraps, large flour tortillas or naan
In a large wide frying pan, heat oil over medium. Add onion, garlic and hot pepper to taste. Cook 2 minutes, stirring to soften. Stir in sweet potato and spices.
Add 1 cup (250 mL) broth; stir in peanut butter until combined. Stir in chickpeas, then bring to a boil. Cover and simmer gently, 8 to 10 minutes until sweet potatoes are just tender.
Add remaining ¼ cup (60 mL) broth and spinach. Simmer and stir just until spinach is wilted and liquid has mostly evaporated, about 3 minutes. Cool slightly. Serve in a roti wrap or tortilla.
Per serving (1 roti): 440 calories, 15 g fat (2.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 16 g protein, 63 g carbohydrates, 9 g fibre, 6 g sugar, 960 mg sodium