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Chickpea Sweet Potato and Spinach Roti Prep time: 10 minutes
Cooking time: 13 minutes
Makes: 4 to 5 roti

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.


Ingredients:

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


Directions:

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

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Did You Know?

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
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    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut-protein
    The peanut contains more protein than any other nut.

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