Roti and Chickpea Curry

This is an extremely simple and quick recipe that makes an abundance of delicious food. If you don't try to eat it all for yourself - you have great willpower. The spicy and saucy element of the chickpea curry combined with juicy and slightly bitter kale and spinach adds an even healthier element. These elements all wrapped in a thin whole wheat roti make the perfect combination between crisp and soft.

(Chickpea Curry Ingredients)

• 2 cups of Cooked Chickpeas
• 3 cloves of Garlic (minced)
• 1 small Onion (minced)
• 1 tsp of Ginger (minced)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/2 tsp of Turmeric
• Pinch of Cardamom and Garam Masala
• 1/2 cup of Tomato Sauce
• Pinch of Sea Salt (optional)

(Roti Bread Ingredients)

• 1 and 1/2 cups White Whole Wheat
• 2 tbl Olive Oil (or Vegan Ghee)
• 1/4 tsp Sea Salt
• 1/2 cup of Warm Water

(Directions)

• For the Chickpea Curry: You can simply dry cook your onions, garlic and ginger until lightly softened and then add your spices.
• Stir a bit more and then add your chickpeas and tomato sauce. Readjust the spices to your taste


• For the Roti : YMix the ingredients and knead for about 2-5 minute and then cover with a damp towel for about 10 minutes.
• cut your bread dough into fourths or sixths, then roll out as thin as you can all around with a rolling pin. Make sure that there are no holes in the dough and then place onto a lightly creased large pan set on low heat.
• Spread it out a little thinner, flip it after a minute and put the curry on the cooked side after about 30 seconds.
• Fold your sides over to make a sort of burrito or undercook and wrap into triangles (similar to normal roti).