Curried Chickpea Roti

Ingredients

• 2 cans Chickpeas (canned)
• 2 tbsp Curry powder
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Potato
• 1 cup Vegetable broth
• 2 cups All-purpose flour
• 1 cup Water
• 2 tbsp Oil

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of oil. Once the oil is shimmering, add the 1 medium onion, chopped into 1/2-inch pieces, and the 3 cloves of garlic, minced. Cook, stirring often, for 5 to 7 minutes, until the onion is softened and translucent.
2. 2Add the 2 tablespoons of curry powder to the skillet. Stir constantly for 1 minute until fragrant.
3. 3Add the 2 cans of chickpeas, drained and rinsed, the 1 medium potato cut into 1/2-inch cubes, and the 1 cup of vegetable broth to the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Cover and cook for 15 to 20 minutes, or until the potato cubes are tender when pierced with a fork and the sauce has thickened slightly.
4. 4While the chickpea mixture simmers, make the roti dough. In a large bowl, combine the 2 cups of all-purpose flour with 1 cup of water. Mix with your hands until a shaggy dough forms, then knead on a clean surface for 5 to 7 minutes until the dough is smooth and elastic.
5. 5Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a thin circle, about 6 inches in diameter.
6. 6Wipe the skillet clean and place it back over medium-high heat (375°F / 190°C). Cook each roti circle for 1 to 2 minutes per side, until golden brown spots appear and the roti is puffed slightly. Repeat with all 8 roti circles.
7. 7Spoon the curried chickpea mixture into the center of each cooked roti. Fold the roti around the filling to serve.

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