Gluten Free Spinach + Chickpea Roti
I have always been an Indian food lover and I am SO glad Scott is too. (Except when I was pregnant and I was making him go to Indian buffets on the weekly haha!) He always asks for this recipe! It is super easy to make and the flavours are incredible! If you think you don’t like Indian food - give this a try, I think it might just change your mind. It has a mild curry flavour and familiar texture to ease you into the beautiful world of Indian cuisine :)
We often make it with sourdough naan bread..but if you are completely gluten free then this roti is for you!
INGREDIENTS:
2 tbsps Coconut Oil (divided)
1 Yellow Onion (medium, diced)
2 Garlic (cloves, minced)
2 tbsps Tomato Paste
1 tsp Cumin
1 1/2 tsps Curry Powder
1 tsp Garam Masala
1/2 tsp Sea Salt
1 cup Organic Coconut Milk (divided)
2 cups Baby Spinach
2 cups Chickpeas
1/2 cup Ground Flax Seed
1/2 cup Tapioca Flour
1/4 cup Water
DIRECTIONS:
Heat half of the coconut oil in a large skillet over medium heat. Saute your onion and garlic until soft. Stir in tomato paste, cumin, curry powder, garam masala and sea salt.
Stir in half the coconut milk, spinach and chickpeas. Cook until spinach has wilted then set aside.
Now make your roti. Whisk together the ground flax, tapioca flour, remaining coconut milk and water. Mix well.
Heat the remaining coconut oil in a large skillet over medium heat. Pour the roti batter (about 3/4 cup per roti) and spread evenly into a thin layer using the back of a spoon. Cook for about 2-3 minutes each side. (Note: the batter is sticky so be careful when flipping!)
Place each roti on a plate and scoop the chickpea and spinach mixture into the middle. Fold in the sides, then the top and bottom. Enjoy!
NOTES:
Like it spicy - add chili powder to taste. (Indian chili powder is different than Mexican chili powder)
Skip the roti - Serve the chickpea and spinach mix with naan, rice or cauliflower rice instead.
serves: 3 people
total cook time: 30 minutes
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