Trinidadian Chickpea Roti

Trinidadian Chickpea Roti

  • Preparation 1 h 15 min
  • Cooking 1 h
  • Servings 8
  • Freezes Yes

This Trinidadian-inspired wrap packs a punch with a filling of chickpeas, potatoes, onions and peas, enveloped in homemade flatbread spread with split-pea purée—which gives the bread a fine, layered effect, and your second helping of legumes. Way more satisfying (and less greasy) than takeout, it goes great with our tangy tamarind dipping sauce.

Featured in RICARDO Magazine FALL 2018 (p. 51)

Categories

Ingredients

  • Chickpea Curry

    • 2 onions, chopped
    • 3 tbsp (45 ml) vegetable oil
    • 4 garlic cloves, chopped
    • 2 tsp fresh ginger, chopped
    • 1 tsp fresh thyme, chopped
    • 2 tbsp curry powder
    • 1/2 tsp red pepper flakes
    • 2 cans (19oz/540 ml each) chickpeas, drained and rinsed
    • 4 cups (640 g) potatoes, peeled and diced (about 4 potatoes)
    • 3 cups (750 ml) water
    • 1 cup (150 g) frozen peas, thawed
    • 4 green onions, chopped
  • Split Pea Purée

    • 1 tbsp onion, finely chopped
    • 1 tbsp (15 ml) vegetable oil
    • 1 tsp turmeric
    • 1/2 tsp ground cumin
    • 1/2 cup (110 g) yellow split peas, rinsed and drained
    • 1 1/2 cups (375 ml) water
  • Dough

    • 2 cups (300 g) unbleached all-purpose flour
    • 1 cup (150 g) whole wheat flour
    • 2 1/2 tsp baking powder
    • 1 tsp salt
    • 1 cup (250 ml) warm water
    • 2 tbsp (30 ml) olive oil
    • Melted butter, for cooking

Preparation

  • Chickpea Curry

  • Split Pea Purée

  • Dough

  • To Serve

Personal Note